Months and months ago, I made this shrimp dish. Then I made it again for a dinner party. Then I promptly misplaced the recipe, so I was unable to share it. So, these darned photos have been teasing me all along as I tried and tried to remember what the heck was in the dish.
A spate of cleaning this weekend cleared all that up. I found the recipe — and about a dozen other things that I thought were lost forever. Behold the power of decluttering.
Without further ado … this tasty shrimp dish is both sweet and a little spicy. Perfect for an appetizer (think toothpicks!) or served over rice noodles, it’s a great combination of flavors — and the chipotle pepper powder (I use Penzey’s brand) packs quite a punch.
- 1 1/2 cups mango nectar
- 4 tbsp lime juice
- 1/2 tsp chipotle pepper powder, (look in spices section)
- sea salt and pepper
- 1 lb shrimp
- Whisk together mango nectar, lime juice, chipotle pepper, salt and pepper. Add shrimp. Let marinate at least 1 hour (I usually start the shrimp from frozen and marinate for 4 hours).
- Preheat a large skillet. Add the shrimp with the marinade. Cover and cook until shrimp are cooked through
- Remove the shrimp from the skillet and continue to boil marinade until thickened -- about 5 minutes. Spoon sauce over shrimp and serve.