Recipes, Recipes - Pinot Gris

Pan Seared Shrimp with Chipotle Lime Glaze

Serves 4

Each week I get new recipes delivered to my e-mail in-box from Lynne Rossetto Kasper and The Splendid Table. This is a new favorite — I serve it with that Latin American staple, rice and beans. It is delicious with chilled Big Fire Pinot Gris.

1 chipotle chile in adobo, minced
2 teaspoons adobo sauce
3 teaspoons brown sugar
2 tablespoons lime juice
2 tablespoons fresh cilantro leaves, chopped
2 tablespoons vegetable oil
1 and 1/2 pound extra large shrimp (21 to 25 per pound) peeled and deveined — use Wild American shrimp if you can get it.
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar
Make the glaze: in a small bowl, combine the glaze ingredients and stir to mix, set aside.

Heat 1 tablespoon of the oil in a 12 inch skillet over high heat until smoking. Meanwhile, toss the shrimp, salt, pepper, and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook intil spotty brown and the edges turn pink, about one minute. Remove the pan from the heat. Using tongs, flip the shrimp and let stand until all but the very center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining teaspoon of oil and the remaining shrimp.

After the second batch has stood off the heat, return the first batch to the skillet. Add the glaze mixture and toss until well combined. Cover the skillet and let stand until the shrimp are cooked through, 1 to 2 minutes.

Serve immediately!