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Pan-Seared Shrimp With Chipotle-Lime Glaze
Serves 3-4
Here's a quick & easy that will produce a lively shrimp dish which will likely be new to your eaters; expect raves.
1 & 1/2 - 2 lb extra-large (21-25 per lb) shell-on shrimp
1/4 tsp each salt & freshly ground black pepper
1/8 teaspoon granulated sugar
2 scallions (3-4 Tbp), roots trimmed, thinly sliced
2 limes
Leaves from 4 to 6 cilantro stems (3 Tbsp), chopped
1 chipotle pepper in adobo, plus 2 tsp of adobo
4 tsp light brown sugar
2 Tbsp olive oil
Peel and devein the shrimp; leaving the tail shells on if they're to be eaten out of hand. Place in a bowl and toss with the salt, pepper and sugar.
Place scallions in a medium bowl. Cut the limes in half; squeeze them into the bowl to yield 2 Tbsp, then add cilantro, chipotle,adobo and the brown sugar. Mix well.
Heat a Tbsp of the oil in a large skillet (preferably nonstick) over high heat until the oil just begins to smoke.
Add half of the shrimp, spreading them in a single layer. Cook for about 2 minutes, until the edges turn pink. Remove the skillet from the heat. Use tongs to flip each shrimp over; let stand for about 30 seconds so that all but the very center of each shrimp has become opaque. Transfer the shrimp to a large plate.
Add the remaining oil to the skillet; once it just begins to smoke, add the remaining shrimp and repeat the cooking process. After the second batch has been taken off the heat, return the first batch to the skillet (combining all the shrimp) and add the chipotle mixture; toss to incorporate. Cover and let stand for about 2 minutes.
Divide among individual plates. Serve immediately.
