I was in the mood to cook something delicious yesterday because Mr Triathlete was coming back from being out of town for a while. We all know what it’s like cooking for one. I don’t go to much trouble to make just myself anything fancy because no one else can appreciate it.
Anyway, I found this sweet and spicy “Mexican” grilled shrimp recipe on Southern Living. I modified it a little because I couldn’t find tamarind paste, and I was making a smaller portion.
- 1 lb. Shrimp, peeled and de-veined, tails on or off
- about 10 skewers if you are using a grill; if you are using a grill pan skewers are optional
- 1/4 C. packed brown sugar
- 5 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, minced
- 1 Tbsp. adobo sauce
- 1 Tbsp. water
- Juice of half a lemon
- 2 Tbsp. prune or date puree
- 2 tsp. Honey
- 1 tsp. olive oil
- salt and pepper
1. To make the sauce, add the last 9 ingredients to a small saucepan. Heat over low heat until the brown sugar is dissolved and the sauce reduced slightly.
2. Heat grill pan over medium heat. Add prepared shrimp on to grill pan and brush with sauce. Turn the shrimp over halfway through (about 4 minutes on each side). As soon as the shrimp become a little pink and curl up a little, they are done.
Making these shrimp made me realize I need an actual grill. The pan started to smoke quite a bit towards the end of cooking because the sauce was getting on the pan. Pretty soon my small apartment began to fill up with a sweet smoky smell. One of these days…
Anyway, we had the shrimp with kale (cooked with some onions and 1 leftover chicken sausage link) and a glass of wine. It has been so nice out lately, so the shrimp made me feel like spring was here!