Recipe courtesy of Gina Neely and Pat Neely
Episode: Vacation Bites
Spanish Grilled Shrimp
Total:
1 hr 15 min
Active:
15 min
Yield:
30 mini phyllo shells
Level:
Easy
Total:
1 hr 15 min
Active:
15 min
Yield:
30 mini phyllo shells
Level:
Easy

Ingredients

Rice: 
Shrimp Marinade:
Chipotle Dipping 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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