Rons Cajun Inspired Shrimp Bacon Cheddar And Smokey Chipotle Chili Cornbread Recipes

BACON-WRAPPED SHRIMP WITH CHIPOTLE BARBECUE SAUCE

Steps:

• Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.
• Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.
• Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and 1/4 teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
• Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce.

RON’S CAJUN INSPIRED SHRIMP, BACON, CHEDDAR AND SMOKEY CHIPOTLE CHILI CORNBREAD

Steps:

• Preheat oven to 400 degrees F. Heat a 10-inch cast iron skillet and add the bacon. Cook, stirring often, until the most of the fat has rendered from the bacon and the bacon is crispy, 7 to 8 minutes. Using a slotted spoon, remove the bacon from the pan and reserve. Transfer the skillet with bacon drippings to the oven. In a medium mixing bowl, combine the dry ingredients with the Cheddar. In a second mixing bowl, combine the buttermilk, oil, eggs, and chipotle peppers, bacon and add the wet ingredients to the dry ingredients, mixing just until dry ingredients are moistened. Season the shrimp with the seasoning and fold them and the bacon into the cornbread batter. Remove the hot skillet from the oven and add the cornbread batter to the hot pan. Bake until light golden brown and a wooden toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve warm and soak up all that gumbo.

CHIPOTLE SHRIMP WITH CHEDDAR GRITS

Steps:

• In a medium pot, cook grits according to package instructions. Stir in cheddar and season with salt.
• Meanwhile, in a large skillet, melt 1 tablespoon butter over medium. Add scallions and chipotle and sauce; cook, stirring, until scallions are tender, 4 minutes. Add broth and bring to a simmer. Add shrimp and cook until opaque throughout, 3 minutes. Stir in lime juice and remaining 2 tablespoons butter and cook until sauce is slightly thickened, about 2 minutes. Season with salt. Top grits with shrimp and sauce.

SPICY CHIPOTLE GRILLED SHRIMP

Steps:

• Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

GRILLED CHIPOTLE SHRIMP

Steps:

• In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely., Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours., Meanwhile, combine the sauce ingredients; chill until serving. , Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. , Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.