Spanish Grilled Shrimp

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 40 min
  • Yield: 30 mini phyllo shells
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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

  1. For the rice:
  2. 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.
  3. For the Shrimp Marinade:
  4. 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.
  5. Preheat grill over a medium-high.
  6. 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.
  7. For the Dipping Sauce:
  8. Combine all ingredients in a large bowl. Mix thoroughly and enjoy
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