Sometimes making dinner is a matter of finding a recipe to accommodate the miscellaneous leftover ingredients I have on hand, like a stack of limes and a few chipotle chiles in adobo that I used to make the glaze for these shrimp, which were absolutely fantastic (and healthy too!), starting off with a hint of sweetness and finishing with just the right kick of heat in the back of your throat!
Pan-Seared Shrimp with Chipotle-Lime Glaze
from Cook’s Illustrated (as seen on Ezra Pound Cake)
2 tablespoons vegetable oil
1 1/2 pounds 21/25 shrimp, peeled and deveined (I used 31/40 shrimp)
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon sugar
1 chipotle chile in adobo, minced
2 teaspoons adobo sauce
4 teaspoons brown sugar
2 tablespoons lime juice
2 tablespoons chopped cilantro (I omitted – only b/c I didn’t have it on hand)
To make the glaze: Stir together chipotle chile, adobo sauce, brown sugar, lime juice, and cilantro in a small bowl. Set aside.
Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to the pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet, add chipotle mixture, and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve immediately.