Fish,  Food,  Fruit,  Spicy

Spicy Chipotle Grilled Shrimp with Pineapple

May 9, 2011 /

What a perfect weekend! It was sunny and there was lots celebrating! Tino’s grandmother turned 95 this weekend!! How amazing is that?! She is such a pistol too, hehe. Even at 95 she is still sneaky, she was able to get a taste of her cake without ANYONE, besides me but I wouldn’t dare say a word ;-), seeing her (you know the sneaky finger in icing trick, haha).

I was also able to celebrate a fabulous Mother’s Day with my mom. Every year it is our tradition to go to her favorite farm and to pick out all her vegetables, spices, flowers, etc. for her garden my treat! Then we go back to her house and plant some of them and then my dad and I cook her dinner. Happy Mother’s Day mom!

Since it was so nice out this weekend I knew that the grill had to be used, and when I ran across this recipe for Spicy Chipotle Shrimp at Simply Scratch. It looked so good that I had to run home and try it. I love anything that is spicy, like LOVE! I could eat raw peppers on a sandwich…heck just raw peppers and be so happy. I am not sure where I got my love of all things spicy. I would assume that it partly came from my parents because we always ate spicy food in our household. I tend to have to *tone* things down when I am cooking for those who aren’t in my family ;-).

Ingredients for Shrimp:

  • 3 large cloves of garlic
  • 2 chipotle peppers in adobo sauce
  • 2 teaspoons reserved adobo sauce
  • 1 lemon juiced
  • 2 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 tablespoon fresh cilantro
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 crushed red pepper flakes
  • 1/4 teaspoon cayenne pepper
  • 3/4 lbs fresh uncooked shrimp
  • 2 chicken thin chicken breasts (I added chicken to this because there is always someone at my table that is not a fan of seafood)

Preheat your grill for medium-high heat.

In a food processor combine the garlic, chipotle peppers, reserved adobo sauce, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper. It has an amazing aroma once your process it.

In a large ziplock bag, place your cleaned shrimp and in a separate bag, place your chicken (cut into cubes previously). Pour the marinade over the shrimp and chicken and mix well to ensure that every inch of the shrimp and chicken gets coated. The original recipe calls to marinate for 20 minutes. I did mine for a little longer and it was still delicious.

Skewer your shrimp and chicken onto pre-soaked skewer sticks. About 6 shrimp per stick and about 7-8 chicken “cubes”.

Ingredients for Pineapple:

  • 1 pineapple
  • 3 tablespoons butter (melted)
  • 1 tablespoon brown sugar (you can also use honey or Karo syrup)
  • 1 tsp lemon juice

Melt your butter in a small sauce pan. Add the brown sugar and lemon juice and stir until mixed evenly.

Cut and core your fresh pineapple, and slice into 1/4″-1/2″ slices. Using a kitchen brush coat the pineapple slices.

I don’t know about you but I just LOVE grilled pineapple it is so delicious! It is so sweet and it goes well with dishes that a little more spicy than others. It cools down the heat factor.

I also paired this meal with simple brown rice and some red and green peppers that put salt, pepper, and olive oil on. Simple, easy, and super easy to skewer.

Place your chicken and vegetables on the grill first and let them cook for about 5-6 minutes and then flip and do the same on that side. Put your shrimp and pineapple on at the same time, if you can. The pineapple is done once they keep a nice grill mark. Normally about 3-6 minutes per side.

Watch the shrimp, they are done once they turn pink and opaque in the center. Mine took about 3 minutes per side.

Serve everything while it is hot!

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