Pan Seared Shrimp With Chipotle-Lime Glaze
Serves 4
Recipe By: Lynne Rosetta Kasper
Published in: The Splendid Table
1Glaze
1chipotle chile in adobo -- minced
2 teaspoons adobo sauce
4 teaspoons brown sugar
2 tablespoons lime juice
2 tablespoons chipped fresh cilantro leaves -- chopped
the shrimp
2 tablespoons vegetable oil
1 1/2 pounds extra-large shrimp (21 to 25 per pound) -- peeled and
deveined
1/4 teaspoons salt
1/4 teaspoons ground black pepper
1/8 teaspoons sugar
The cooking times below are for extra-large shrimp (there are 21 to
25 in one pound). If this size is not available in your market, buy
large shrimpthe next size downand adjust the cooking time slightly.
Either a nonstick or a traditional skillet will work for this recipe,
but a nonstick simplified cleanup.
Make the Glaze: In a small bowl, combine the glaze ingredients and
stir to mix. Set aside.
Heat 1 tablespoon of the oil in a 12-inch skillet over high heat
until smoking. Meanwhile, toss the shrimp, salt, pepper, and sugar in
a medium bowl. Add half of the shrimp to the pan in a single layer
and cook until spotty brown and the edges turn pink, about 1 minute.
Remove the pan from the heat. Using tongs, flip each shrimp and let
stand until all but the very center is opaque, about 30 seconds.
Transfer the shrimp to a large plate. Repeat with the remaining
tablespoon of oil and the remaining shrimp.
After the second batch has stood off the heat, return the first
batch to the skillet. Add the glaze mixture and toss until combined.
Cover the skillet and let stand until the shrimp are cooked through,
1 to 2 minutes. Serve immediately.
Make extra shrimp to toss into a salad the next day.
Recipe Notes
Excerpted from America's Test Kitchen Live! by the Editors of Cook's
Illustrated. Used with permission of America's Test Kitchen,
Brookline, MA.
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