Spanish Grilled Shrimp
- Level: Easy
- Yield: 30 mini phyllo shells
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 221
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 5
- Cholesterol
- 28
- Sodium
- 251
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 20 min
- Cook: 40 min
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