Chipotle Remoulade Recipes

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CHIPOTLE REMOULADE



Chipotle remoulade image

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

1 (7 ounce) can chipotle chiles in adobo
2 teaspoons lime juice
3/4 cup mayonnaise
1/4 cup cilantro, finely chopped
salt and pepper

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



Avocado Fries With Chipotle Remoulade image

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

1 (7 ounce) can chipotle chiles in adobo (I'd reduce this considerably and taste and test while adding more or it will blow your eyes out)
2 teaspoons lime juice
1/2 cup mayonnaise
1/4 cup finely chopped cilantro
kosher salt
fresh ground black pepper
vegetable oil (2 quarts or enough to have a 3-inch depth in pot)
1 lime, juice of
2 cups water
1 cup all-purpose flour
1 cup panko breadcrumbs
1 avocado
kosher salt
fresh ground black pepper
lime wedge

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



Chipotle Remoulade image

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

1/2 cup sliced green onion
1/4 cup chopped parsley
2 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon white vinegar
1 tablespoon prepared yellow mustard
1 tablespoon minced garlic
1 canned chipotle pepper
1 tablespoon adobo sauce, from canned chipotles
1 teaspoon salt
1/2 cup mayonnaise

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



Peel-and-Eat Spiced Shrimp with Chipotle Remoulade image

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

6 quarts water
1/2 cup coarse kosher salt
6 tablespoons whole black peppercorns
1/4 cup mustard seeds
2 tablespoons whole allspice
2 tablespoons whole cloves
2 tablespoons chopped fresh thyme
4 dried chiles de árbol
4 Turkish bay leaves
36 uncooked large shrimp, unpeeled
2 quarts ice cubes
Chipotle Remoulade
Ingredient info: Chiles de árbol are thin, red, very hot chiles available at supermarkets, specialty foods stores, and Latin markets.

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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