CHIPOTLE REMOULADE
Make and share this Chipotle remoulade recipe from Food.com.
Provided by acid.
Categories < 15 Mins
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- In a blender, puree chipotle and lime juice until smooth.
- Whisk chipotle mixture into mayonnaise 1/3 at a time.
- You may not use all of the chipotle depending on spiciness.
- Stir in cilantro, salt and pepper.
AVOCADO FRIES WITH CHIPOTLE REMOULADE
From Pesce, Houston's seafood-centric restaurant. The calories will knock you back on your diet, but so, so good. Having said that, double the recipe because you'd wish you had and the original recipe claims to serve 4...yeah, right!
Provided by gailanng
Categories Avocado
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place chipotles with adobo sauce and lime juice in a blender and puree until smooth; set aside.
- Place mayonnaise in a medium bowl. Whisk in 1/3 of chipotle mixture at a time, tasting between each addition for spiciness (you may not want to use all of chipotle puree). Add cilantro and season with salt and pepper. Cover with plastic wrap and refrigerate until ready to serve.
- Heat vegetable oil in a large pot over high heat until instant read thermometer reaches 350 degrees.
- While oil is heating up, place all-purpose flour, lime juice mixed with 2 cups water and panko breadcrumbs in 3 separate shallow dishes.
- Cut avocado in quarters lengthwise. Remove wedges from pit and peel off skin. Cut each quarter in half so you have 8 wedges total. Season with salt and pepper.
- Dredge avocado wedges in flour, then dip into lime water, then dredge through breadcrumbs. Make sure each slice is completely coated.
- Once oil has reached 350 degrees, fry breaded slices for about 3 minutes, or until lightly browned. Remove avocados from oil using a slotted spoon and place on a paper towel-lined plate to drain.
- Serve with lime wedges and chipotle remoulade.
Nutrition Facts : Calories 419, Fat 18.9, SaturatedFat 2.9, Cholesterol 7.6, Sodium 414.9, Carbohydrate 55.8, Fiber 5.5, Sugar 4.2, Protein 8.2
CHIPOTLE REMOULADE
Make and share this Chipotle Remoulade recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 1/4 Cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine in food processor first 11 ingredients (green onions thru salt); blend until smooth. Stir in with a spatula the mayonnaise.
- Refrigerate.
Nutrition Facts : Calories 15.7, Fat 0.2, Sodium 502.6, Carbohydrate 3.4, Fiber 0.5, Sugar 1.8, Protein 0.5
PEEL-AND-EAT SPICED SHRIMP WITH CHIPOTLE REMOULADE
The spices that are added to the shrimp cooking liquid were inspired by Cajun crawfish boils.
Provided by Melissa McClure
Categories Appetizer Quick & Easy Low Cal Shrimp Spice Party Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Combine 6 quarts water and next 8 ingredients in large pot. Bring brine to rolling boil, stirring until salt dissolves. Turn off heat. Cover; let stand 5 minutes.
- Return brine to boil. Add shrimp; boil 3 minutes. Pour off most of brine, leaving enough to cover shrimp. Mix in ice; let cool 10 minutes. Arrange shrimp in large bowl. Serve shrimp with Chipotle Remoulade .
- What to drink:
- Champagne is a great pairing for this entire menu. One to try: the fruity, toasty Philippe Gonet NV Brut Reserve Champagne (France, $30).
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