Spanish Grilled Shrimp

Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
20 min
Cook:
40 min

Yield:
30 mini phyllo shells
Level:
Easy

CATEGORIES
Ingredients
  • Rice:
  • 1 clove garlic, minced
  • 1 small shallot, diced
  • 1/4 cup chopped green pepper
  • 2 tablespoons olive oil
  • 1 teaspoon adobo sauce
  • 1 teaspoon tomato paste
  • 1/2 cup long-grain rice
  • 1/4 cup white wine
  • 3/4 cup chicken broth
  • Pinch saffron
  • 1/4 cup defrosted peas, cooked
  • Shrimp Marinade:
  • 2 cloves garlic, smashed
  • 3 chipotle peppers
  • 1 lime, juiced
  • 1 cup olive oil
  • Cilantro leaves, to taste
  • 1 pound shrimp, peeled and deveined
  • 30 premade phyllo shells
  • Chives, sliced for garnish
  • Chipotle Dipping Sauce:
  • 1 cup mayonnaise
  • 3 tablespoons honey
  • 1/2 lemon, juiced
  • 1 tablespoon Adobo sauce
Directions
For the rice:

In a large saucepan, sweat garlic, shallot and pepper in oil until softened. Add adobo sauce, tomato paste, rice, wine and broth, give a quick stir. Add saffron. Bring to a boil, cover and reduce heat to low. Cook 15 to 20 minutes, until rice is cooked. Fold in peas.

For the Shrimp Marinade:

Blend in garlic, chipotle peppers, the lime juice, olive oil and cilantro in a food processor or blender. Pour over shrimp. Cover bowl with plastic wrap and marinate for 20 minutes.

Preheat grill over a medium-high.

Take shrimp out of marinade and cook on grill for about 1 to 1 1/2 minutes or until done. Fill phyllo shells with rice mixture, top with grilled shrimp. Garnish with chives.

For the Dipping Sauce:

Combine all ingredients in a large bowl. Mix thoroughly and enjoy

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    This recipe is featured in:

    Summer Appetizer Recipes