Grilled Shrimp with Padrón Peppers ~ Chipotle Spiked Compound Butter

5 from 1 vote

Grilled Shrimp with Padrón Peppers ~ Chipotle Spiked Compound Butter

Skewered Shrimp and subtly spicy Spanish Padrón Peppers are simply grilled, inside or out with a spiked Compound Butter and topped with a Roasted Pepper Salsa.

Prep Time22

Cook Time6

Total Time28

Course: Main Course, main course shrimp

Cuisine: American, Mexican

Keyword: Grilled Shrimp Skewers with Padron Peppers, Grilled Shrimp with Padrón Peppers ~ Chipotle Spiked Compound Butter, How to make Mexican Compound Butter

Servings: servings, 6 smaller servings

Author: Karen Sheer a zest for life

Ingredients

24 large large shrimp peeled and deveined, tail left on (about 2 pounds)
2 tablespoons extra virgin olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt & pepper
16 medium padrón peppers
4 tablespoons Mexican Compound Butter see recipe below

Instructions

Soak 8, 10" wooden skewers in water for 1 hour, so they will not burn. Make Compound Butter and Roasted Pepper Salsa (can make in advance.)

Shrimp Skewers:

Add shrimp to a bowl to fit, add evoo, smoked paprika, cumin, salt & pepper and mix in to coat. Make Skewers: Place one shrimp through the skewer followed by a pardon pepper, shrimp, pardon pepper and shrimp. Continue making 8 skewers, place them on a tray.
Heat an outdoor grill, or indoor grill pan to medium-high heat. Using 2 tablespoons of the compound butter, cut it into bits and mix into the shrimp skewers. Brush grill with some neutral oil, grill skewers until dark and blackened on the first side, about 3 minutes. The butter will help to caramelize.
Turn over with tongs, and cook in the second side until the peppers are charred, and the shrimp is firm and cooked through, about 3 minutes more. Remove to a platter.

Serving:

On platter - top with extra thin slices of Compound Butter - 2 more tablespoons (it will melt into the warm shrimp and form a sauce), and some Roasted Pepper Salsa.

Garnish:

Garnish with lime slices and fresh herbs- parsley, cilantro and oregano.

How to make Compound Butter:

In a small bowl, cream the butter with a fork. Drain the ancho chile from the water and mince with a knife, and mash into a puree. Add the puree to the butter with the jalapeño, red onion, garlic, lime rind and salt. Mix well with the fork, creaming the mixture until all incorporated.
Cut a 8" piece of waxed paper, add the butter to the center. Pat down and roll into a cylinder. Twist the ends and freeze for 30 minutes, then refrigerate until needed.

Notes

Mexican Compound Butter: In a medium sized bowl: cream 6 tablespoons unsalted room temperature butter with choppedr chipotle chiles (from can), 1 teaspoon jalapeño, 1 teaspoon minced red onion, 1 teaspoon minced garlic, 1/4 teaspoon minced lime rind , 1/4 teaspoon ground cumin and 1/4 teaspoon sea salt. I cream with a medium sized fork.
Add mixture to the center of an 8" long piece of waxed paper (can use plastic wrap) and twist the ends to enclose. Refrigerate until very firm. Store extra in the freezer for another time.

Recipe: Roasted Pepper Salsa

Recipe analysis does not include Roasted Pepper Salsa.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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