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Grilled chipotle shrimp, garlic aioli, shredded cabbage and pickled red onions with a side of sweet and spicy cream sauce.
Yield: 4 Servings
Habanero Pickled Red Onions (prepare the day before)
1 habanero pepper, cut into thirds (see note in instructions)
1 cup thinly sliced red onions
1/8 teaspoon kosher salt
1/8 teaspoon dried oregano
1 ½ tablespoons white vinegar
3 tablespoons lime juice
Chipotle Shrimp
¼ cup canned chipotles in adobo sauce
1 teaspoon kosher salt
4 teaspoons canola oil
4 teaspoons finely chopped garlic
1 teaspoon dried oregano
4 teaspoons lime juice
20 (26-30 count) peeled, deveined raw shrimp
Garlic Aioli
1 medium clove garlic, peeled
Nonstick cooking spray for garlic
1 ½ teaspoon lemon juice
1 pinch kosher salt
¼ cup light mayonnaise
¾ teaspoon chopped fresh parsley
1/8 teaspoon ground black pepper
Sweet and Spicy Cream Sauce
¼ cup light brown sugar
¼ cup heavy whipping cream
½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
1 tablespoon butter
Chipotle Shrimp Po’Boy
1 (20-ounce bag) store-bought sweet potato fries, makes about 4 cups
3 tablespoons cooking oil
1 (24-inch) baguette, cut in to 4 equal pieces
¼ cup butter, softened
¼ cup Garlic Aioli
½ cup shredded green cabbage
20 Chipotle Shrimp
1 cup Habanero Pickled Red Onions
½ cup Sweet And Spicy Cream Sauce
Eggs, Gluten, Milk, Mustard, Shellfish, Soy, Wheat
Nutritional InformationTo Prepare Habanero Pickled Red Onions:
Note – habanero peppers are extremely hot. Be sure to wear gloves, and wash hands after handling. Be mindful to discard gloves after use. Cut stems off habanero and deseed. Cut peppers into three pieces. The habanero is for flavoring the onions and should not be eaten. In a separate bowl, mix together the vinegar and lime juice. Pour vinegar mixture over onion mixture. Cover and place in the refrigerator for at least 24 hours to marinate. Remove habanero before eating.
To Prepare Chipotle Shrimp:
In a blender, combine chipotle peppers, salt, oil, garlic, oregano, and lime juice. Mix until smooth. Place shrimp in a 2-quart bowl and add chipotle pepper marinade. Combine until shrimp is evenly coated. Cover and refrigerate for up to 2 to 3 hours to marinate. Drain and discard excess marinade.
To Prepare Garlic Aioli:
Spray garlic with nonstick cooking spray sprinkle with kosher salt. Wrap in a small amount of aluminum foil. Roast in a 300-degree Fahrenheit or 150-degree Celsius oven for 40 to 45 minutes until softened and golden brown. Chill in the refrigerator. Finely chop cooled roasted garlic. Combine all ingredients, mix well. Cover and place in the refrigerator until ready to use.
To Prepare Sweet and Spicy Cream Sauce:
Prepare this sauce immediately before using. In a small pot, combine brown sugar, heavy cream, cayenne, and cinnamon. Mix well. Reduce heat to low and allow cream to reduce in volume by half. Add butter and stir until sauce thickens.
To Prepare Chipotle Shrimp Po’Boy:
Toss sweet potato fries in cooking oil and cook according to package instructions. Slice baguette in half lengthwise; do not cut all the way through and leave it hinged. Spread ½ tablespoon of butter on both sides of the baguette. Toast under the broiler or on a hot grill for 1 to 2 minutes until lightly golden brown. Heat a large skillet over medium-high heat. Place marinated shrimp on hot skillet and cook for 2 to 3 minutes, flip, and cook for another 2 to 3 minutes until fully cooked. Place toasted baguette on a cutting board and spread 1 tablespoon Garlic Aioli evenly across the top half of the baguette. In order, top with:
– 2 tablespoons shredded cabbage
– 5 Chipotle Shrimp
– ¼ cup Habanero Pickled Red Onions
Place sandwich on plate. Serve with 1 cup sweet potato fries and 2 tablespoons Sweet and Spicy Cream Sauce. Enjoy immediately!
