Lava Rock Shrimp With Honey Chipotle Lime Sauce and Mango Jicama Salsa

Name: Lava Rock Shrimp With Honey Chipotle Lime Sauce and Mango Jicama Salsa
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 7
Cuisine: Mexican
Ingredients: 237 milliliters barbecue sauce; 59 milliliters canola oil; 7 servings Canola oil, for frying; 0 teaspoons cayenne pepper; 1 pinch Pinch cayenne pepper; 1 pinch chile threads, optional, for garnish; 1 pinch Pinch chile powder; 0 teaspoons chili powder; 4 chipotles in adobo; 237 milliliters cooked rice noodles, optional, for garnish; 2 teaspoons Dijon mustard; 177 milliliters all-purpose flour; 1 Tbsp chopped fresh cilantro; 59 milliliters honey; 2 teaspoons minced jalapeno; 237 milliliters jicama, diced into 1/8-inch pieces; 1 teaspoon kosher salt; 6 lime wheels, optional, for garnish; 59 milliliters lime juice (about 1 1/2 limes); 2 lime wedges, for service; 237 milliliters ripe mango, diced into 1/8-inch pieces; 1 teaspoon fresh cracked black pepper; 7 servings Lotus chips, optional, for garnish; 1 pinch Pinch red chile flakes; 59 milliliters 1/8-inch diced red onion; 355 milliliters 12 ounces rock shrimp (about; 0 teaspoons sea salt; 1 Tbsp sweet chili sauce

The recipe Lava Rock Shrimp With Honey Chipotle Lime Sauce and Mango Jicama Salsan is ready in around 1 hour and 5 minutes and is definitely an amazing dairy free and pescatarian option for lovers of Mexican food. This hor d'oeuvre has 375 calories, 10g of protein, and 12g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 7. Head to the store and pick up jicama, rock shrimp, dijon mustard, and a few other things to make it today.

Instructions

For the honey chipotle lime sauce: In a food processor, puree all the ingredients until combined and add to a saucepan to heat through over medium heat.

Ingredients you will need

Chipotle Chiles

Honey

Sauce

Lime

Equipment you will use

Food Processor

Sauce Pan

For the shrimp: While the sauce is reducing, combine the flour with the salt, pepper, cayenne and chili powder and stir to combine.

Ingredients you will need

Ground Cayenne Pepper

Pepper

Shrimp

All Purpose Flour

Sauce

Salt

Add the shrimp in batches to the flour and toss gently to coat evenly.

Ingredients you will need

Shrimp

All Purpose Flour

Preheat a couple inches canola oil to 350 degrees F in a deep skillet and add the shrimp. Cook until golden brown, turning as needed, 3 to 4 minutes. Work in batches to avoid crowding.

Ingredients you will need

Canola Oil

Shrimp

Equipment you will use

Frying Pan

Remove from the oil and drain on a paper towel-lined plate.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Divide and add the rice noodles to the bottom of 2 martini glasses. Top the noodles with 3 lime wheels each and set aside until service.

Ingredients you will need

Rice Noodles

Martini

Pasta

Lime

Add the shrimp to the reduced sauce and toss gently to coat evenly.

Ingredients you will need

Shrimp

Sauce

Remove from the sauce with a slotted spoon or tongs and place in the prepared martini glasses.

Ingredients you will need

Martini

Sauce

Equipment you will use

Slotted Spoon

Tongs

Garnish with Mango Jicama Salsa, chile threads, lotus chips and a lime wedge, if desired.

Ingredients you will need

Lime Wedge

Jicama

Chili Pepper

French Fries

Mango

Salsa

Serve immediately.

Toss the jicama, mango, onions and jalapeno gently in a bowl with the remaining ingredients and refrigerate for 20 to 30 minutes.

Ingredients you will need

Jalapeno Pepper

Jicama

Onion

Mango

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

237milliliters

barbecue sauce 59milliliters

canola oil 7servings

Canola oil, for frying 0teaspoons

cayenne pepper 1pinch

Pinch cayenne pepper 1pinch

chile threads, optional, for garnish 1pinch

Pinch chile powder 0teaspoons

chili powder 4

chipotles in adobo 237milliliters

cooked rice noodles, optional, for garnish 2teaspoons

Dijon mustard 177milliliters

all-purpose flour 1Tbsp

chopped fresh cilantro 59milliliters

honey 2teaspoons

minced jalapeno 237milliliters

jicama, diced into 1/8-inch pieces 1teaspoon

kosher salt 6

lime wheels, optional, for garnish 59milliliters

lime juice (about 1 1/2 limes)2

lime wedges, for service 237milliliters

ripe mango, diced into 1/8-inch pieces 1teaspoon

fresh cracked black pepper 7servings

Lotus chips, optional, for garnish 1pinch

Pinch red chile flakes 59milliliters

1/8-inch diced red onion 355milliliters

12 ounces rock shrimp (about 0teaspoons

sea salt 1Tbsp

sweet chili sauce

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Sauvignon Blanc, Riesling, and Pinot Grigio are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Ramey Sidebar Russian River Valley Sauvignon Blanc. It has 4.6 out of 5 stars and a bottle costs about 19 dollars.

Ramey Sidebar Russian River Valley Sauvignon Blanc

2017 began with a very wet winter, replenishing the ground water after several years of drought. A late summer heat spell accelerated ripening in many viticultural areas but had minimal impact in Lake County. Fruit was at optimal maturity and picked just a few days later than in previous years. The quality was exceptional, with well-preserved acid and varietal expression. Beautifully textured with a crisp, bright finish.