Sunshine shrimp w/spicy chipotle cocktail sauce~

8 servings

Ingredients

Quantity Ingredient
1½ pounds Large Shrimp -- in the
Shell
1½ cup Orange Juice
½ teaspoon Lime Juice -- freshly
Squeezed
1 teaspoon Orange Zest -- grated
1 teaspoon Lime Zest -- grated
¾ teaspoon Ground Cumin
½ teaspoon Salt
½ teaspoon Ground Cinnamon
¼ teaspoon Cayenne Pepper
Lime Wedges
1 Bottle Chili Sauce
1 tablespoon Chipotle Peppers -- finely
Minced
1 tablespoon Lime Juice -- freshly
Squeezed
1 teaspoon Lime Zest -- grated
1 teaspoon Orange Zest -- grated
1 teaspoon Worcestershire Sauce
Low-Cholesterol Low-Fat

Directions

CHIPOTLE COCKTAIL SAUCE

If you are multiplying the recipe for a large party, do not cook more than 5 pounds of shirmp in a batch. Cooking time may need to be adjusted for large batches.

To make Cocktail sauce, combine all the ingredients and mix well.

Regrigerate until needed. The sauce can be prepared up to 5 days in advance.

Peel and devein the shrimp, reserving the shells. Combine the orange juice, lime juice, zests, cumin, salt, cinnamon, cayenne, and the shrimp shells in a medium saucepan. Bring the mixture to a rapid boil over high heat. Stir in the shrimp, cover tightly and immediately replace the cover. Cook 30 seconds longer. Remove the pan from the heat, stir the shrimp again and let cool 30 minutes in the cooking liquid, uncoverd; the shrimp should be just cooked through when cooled. Chill the shrimp in the liquid, covered. (The shrimp can be prepared 2-3 days in advance.

Toss the shrimp in the liquid, then use a slotted spoon to scoop the shrimp onto a serving platter or over ice, discarding the remaining liquid and shells. Serve with the chilled Chipotle cocktail sauce and lime wedges along side.

Per serving: Calories 27; fat ⅕ g; cholesterol 5 mg; carbohydrate 5⅘ g; fiber 0.3 g; protein 1⅒ g; sodium 146 mg; potassium 122 mg.

Recipe By : Simply Seafood magazine, Vol. 4 No. 4 Fall 1994 From: Marjorie Scofield Date: 06-25-95 (21:10) (160) Fido: Recipes

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