Chipotle Dry Rubbed Shrimp Recipe
Servings: 4
Ingredients
- 3/4 lb shrimp, 12/15 count shrimp, tails on
- 1 Tbsp. dry oregano
- 1/2 Tbsp. dry thyme
- 1 tsp lemon pepper or possibly dry lemon peel
- 1/4 tsp grnd chipotle chile
- 1/2 tsp salt
- 1/2 tsp freshly grnd black pepper
- 3 Tbsp. extra virgin olive oil Cilantro Dipping Sauce
- 1 c. lightly packed cilantro, leaves only, stems discarded before measuring
- 3 Tbsp. freshly squeezed lime juice
- 1/2 c. lowfat sour cream
Directions
- Shell, clean, and devein shrimp. I leave the tails on for esthetic reasons. Pat dry with a paper towel.
- In a medium-size bowl, mix oregano, thyme, lemon pepper, chipotle, salt, and black pepper. Toss shrimp thoroughly with mixed spices. Keep refrigerated till ready for cooking.
- Heat oil in a well-seasoned iron skillet or possibly non-stick pan over high heat. Wait till oil is smoking warm, then place about ten shrimp in it so which each one has sufficient room to lie on its side. Cook for approximately 1-1/2 min per side, or possibly till shrimp is no longer translucent/soft. Don't overcook.
- Serve warm, or possibly at room temperature, with cilantro dipping sauce. For which special surreal touch, serve shrimp piled up on a bar-b doll.
- Cilantro Dipping Sauce:Blend cilantro and lime juice in a food processor or possibly blender till cilantro is liquefied. Pour into a small bowl and use a fork to blend in lowfat sour cream till fully blended into a pale green sauce.
- Chill till ready for use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 154 | |
| Calories from Fat 64 | 42% |
| Total Fat 7.3g | 9% |
| Saturated Fat 3.63g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 442mg | 18% |
| Potassium 254mg | 7% |
| Total Carbs 3.89g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.27g | 1% |
| Protein 18.19g | 29% |
