Monday, October 28, 2013

Maple-Chile Glazed Shrimp

 Oh, my.  What flavor says autumn joy, more than maple syrup?   And what's more fun than a recipe with only 3 ingredients, made in one pot?  Holy Shrimpboat, right?
Pure maple syrup is an ideal sweetener, folks.  You don't have to sift it, you don't have to cook it until crystals dissolve, it's ready NOW.  It's also completely natural, and the depth of flavor cannot be equalled.  So, first of all, go to and check out all the wonderful ways you can use this staple ingredient.
Then, make this amazing dish. You will love the spicy-yet-sweet flavors. It can be served as an appetizer, as I've shown in the photo, or piled on a bed of fluffy rice for a main dish.  And then (as if there will be leftovers!) you can chill what's left, chop up the shrimp, mix it with a bit of mayo, and have an incredible sandwich filling!  It's also amazing in omelettes the next morning, or over salad greens for lunch. (Yes, this recipe is actually a killer salad dressing as well!)  Come to think of it, you'd better double the recipe so you can enjoy it the following day.  Here we go:

2 lbs. shrimp (fresh or frozen, medium or jumbo), peeled and deveined
1/2 Cup maple syrup
2 Tablespoons chipotle chilis in adobo sauce (from a 7-oz. can), chopped.  I snip them with shears.

In a medium sauce pan over medium-low heat, stir all ingredients until shrimp are pink and opaque, about five minutes.  Whaaaaat?  It's ready that fast?  You betcha. Dig in!

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