Chef Jamie Thompson of Gourmet Fusions shares a recipe for chipotle red pepper shrimp.
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341 per serving
- 1 pounds Shrimp
- 3 MSR 3 Vegetable or Canola Oil
- 1/2 cup Gourmet Fusions Chipotle Red Pepper Sauce Base
- 1 cup Mayonnaise
- 1/2 Lime, Squeezed for juice
- Salt & Pepper To Taste
Purchase already cleaned and peeled shrimp. Size 31-40, which means that 1lb of shrimp has roughly 31-40 pieces in it. Defrost the shrimp and take the tails off.. For Marinade: Mix together 3floz Vegetable or Canola Oil, 3 Tablespoons of Gourmet Fusions Chipotle Red Pepper Sauce Base, Lime Juice and Salt & Pepper to taste. (You always add more chipotle sauce if you want things spicier.) Let stand 20-30 minutes but no longer or the acid will start to cook the shrimp. Meanwhile make the mousse: Mix together 1/4 Cup plus 1 Tablespoon of Gourmet Fusions Chipotle Red Pepper Sauce Base & 1 Cup of Mayonnaise. Grill shrimp and then let cool.. Place 40 Tostitos tortilla cups on a sheet pan, fill each cup with about a 1/2 teaspoon of Mousse Mixture. Place a shrimp on top of the mousse and garnish with a cilantro sprig.