Mexican chipotle prawn pasta recipe
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- Seafood pasta
- Prawn pasta
Spaghetti or linguine with prawns and spinach tossed in a creamy chipotle tequila sauce. A fantastic Mexican dish that's dinner party worthy!
4 people made this
- 250g linguine or spaghetti
- salt to taste
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 500g prawns, peeled and deveined
- 2 tablespoons quality tequila reposado
- 30g fresh baby spinach leaves
- 240ml single or double cream
- 2 chipotle peppers in adobo
- black pepper to taste
- 2 tablespoons freshly grated Parmesan cheese
MethodPrep:15min ›Cook:14min ›Ready in:29min
- Cook the pasta al dente in boiling salted water according to packet instructions. Drain.
- While the pasta is cooking, heat the olive oil in a frying pan over medium heat. Add garlic and prawns and sauté for 2 to 3 minutes, until prawns are opaque. Reduce heat to low, add the tequila and spinach. Let the alcohol evaporate.
- In a blender, blend cream with chipotles in adobo and salt, until smooth. Pour over prawns, stir and simmer over low heat until everything is heated (do not boil).
- Toss pasta in the sauce, coating completely, and serve immediately. Add pepper and sprinkle each portion with 1/2 tablespoon of Parmesan cheese.
Reviews & ratingsAverage global rating:(21)
For the purée
- 1 small onion
- 1 small fresh bay leaf
- 20ml water
- 40g of chipotles en adobo
- 40ml olive oil.
- 10 large, raw sustainably caught king prawns
- warm tortillas to serve
In a food processor, whizz together half a small peeled onion, a small fresh bay leaf, six fat cloves of peeled garlic and 20ml water to create a smooth purée. Halfway through add 40g of chipotles en adobo. Heat 40ml olive oil in a pan over medium heat and add the purée. Stir constantly for a few minutes to fry the chillies, then lower the heat and cook for five to 10 minutes until the sauce is thick. Allow to cool.
Add 10 large, raw sustainably caught king prawns and leave them to marinate in the sauce for a couple of hours. When you are ready to eat, cook the prawns for a few minutes on each side until they have turned pink. Smear with char-grilled lime wedges, and some warm tortillas if preferred. Serves two.
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It’s hard to think of chillies as anything but hot: very hot, exceedingly hot or mind-blowing. But that’s underselling them. Amble around a Mexican market and you will see hundreds of different types of every colour and flavour, from the large, mild ancho to the tiny, fiery piquín. Sweet and fruity, earthy, spicy and complex, the chilli is a master of enhancement. So it’s no surprise that it’s eaten in some form by a quarter of the world’s population.
Chillies have been cultivated in Mexico and Peru since about 5000 bc and are believed to have been in existence for at least 2,000 years prior to that. The perennial shrubs were collected by Christopher Columbus when he arrived in the New World in 1492 while searching for India and black pepper, hence the name ‘chilli pepper’. However, it was Vasco da Gama who propelled this spice, via the Portuguese trade routes, onto the world stage, introducing it to India in 1498 and soon after to Siam (Thailand). Both countries absorbed the exciting plant into their cooking and never looked back. Portuguese sailors ate chillies to prevent scurvy – their vitamin C content is more than double that of fresh oranges – and eating chilli is still a great way to clear a stuffy nose.
Care is needed when handling and cooking with it. Capsaicin, the chilli’s defence mechanism and its real heat, is concentrated near the seeds, membranes and stem. Birds are near immune to it and therefore able to spread the seeds. The scale to determine the heat in Scoville heat units (SHU) uses the human tongue, which can detect lower concentrations than a machine – purists maintain this is still the most accurate measure.
The chilli variety I reach for time and time again is the Mexican chipotle. It adds a bold, earthy taste to a slow-cooked dish or sauce and is just as happy snuggling up to meat as to fish or vegetables. The Nahuatl name means ‘smoked chilli’ it is a ripe, red jalapeño that has been gently smoke-dried. The end result looks a little like a prune, with a heat similar to Tabasco. Chipotle can be bought as powder, dried pods, concentrated base or wet marinade – or, my favourite, chipotle en adobo, a sweet, spiced sauce made with huge flavoured chillies that works well with prawns.
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To smoke chillies, the trick is to dry them out in an environment that won’t cook the flesh. All you need is patience and a home smoker. Place the washed red jalapeños, cut in half, inside in a single layer. Move them hourly, until they’re leathery and brittle, and leave for up to 48 hours. Store in a cool, dry place. Joanna Weinberg
THE BEST WINE TO PAIR WITH CHIPOTLE KING PRAWNS
In spite of everything you may have heard, potent chilli saucing is not the death of wine. But it is the death of any beer. There’s no point in drinking beer with spicy food. Invariably served lip-numbingly cold, it has no better purpose than to cleanse the palate (and for those unduly sensitive to chillies, to reduce the heat). Water would do just as well. Beer adds nothing (except to help create a more prominent belly).
Wine, on the other hand, enhances the experience of eating a spicy dish because it adds something. A good place to start is M&S, whose wine aisles boast some very interesting white specimens. If you are serving those prawns for a large party, and budget is a factor, then you must consider Tbilvino Qvevris 2015 made by Zviad Loladze from the Rkatsiteli grape in Kakheti, Georgia. A tongue-twister indeed, but with those prawns we have a delicious partnership. The bouquet offers a medley of grilled nuts, herbs and malted barley. The wine is dry, a touch tannic (yes, in a white wine!), with a suggestion of toasted sesame seeds, coriander and basil. Tasted by itself, it is a provocative white (it’s slightly orange in hue, in fact), but with those prawns something magical happens. This quirky wine costs an extremely reasonable £10 a bottle.
With Orestilla Lugana Montonale 2016 from Italy, £22.50 a bottle at Berry Bros & Rudd, we are on more conventional ground. It’s quite a gorgeous liquid, showing peach and citrus with grilled almond – combative, complete and very complex. The texture is so finely knitted it is like embroidered satin. This merchant also has Domaine Mouton Viognier 2016 from the Rhône (£220 for six), with the perfect balance of baked stone-fruit and a fine nutty acidity. Unoaked, unfussy, unpretentious, it is a civilised prawn companion of a very high order.
A richer choice to go with the prawns is Schäfer-Fröhlich’s Schlossböckelheimer Felsenberg Grand Cru Riesling 2010 (£41.35 a bottle at The Wine Barn). Nicely mature, it has the honeyed edge to meld with the chilli and a whiff of gunsmoke underpinning the perfume. But if you insist on a drier, more classic style of white, we have to head to Provence and lay hands on Clos Sainte Magdeleine Blanc 2017 (£22.25 a bottle at Yapp Brothers, £49 for the even sexier magnum). This is waxily elegant and minerally, with a saline hint to it. And what could be more perfect with prawns than a wine with a hint of the salty sea? Malcolm Gluck
Also known as Camarones a la Diabla, this whole shrimp dish takes less than 30 minutes made all in one skillet! More Mexican shrimp recipes you may like, Mexican Shrimp Cobb Salad and Shrimp Fajita Bowls.
Hi there, I’m Heather K. Jones—I’m a dietitian, the nutrition expert for the Skinnytaste cookbooks, and the founder of the weight and wellness program, Feel Better Eat Better.
I’m excited to share another recipe with you today, and to invite you to my free Emotional Eating Masterclass. You’ll find out exactly WHY you have struggled for so long, and exactly HOW you can transform your relationship with food and your body, even if you’ve tried everything. You can sign up for the free masterclass by clicking RIGHT HERE. I love sharing what has helped me and my clients build healthier and happier lives!
This Mexican dish was inspired by my recent trip to Phoenix, Arizona. I did a search online for restaurants close to my hotel, and found Chico Malo for (per the website) “Unapologetically Bold, Flavorful and Inventive Mexican Fare.” I ordered the Shrimp Diablo and, wow, it did not disappoint!
The shrimp cook in a Mexican sauce made with tomatoes, cilantro, chipotle in adobo, and brown sugar (the sauce has a little heat from the chipotle, but it’s not spicy), and then served over a bed of sautéed corn, zucchini and red onions. It’s finish this with a squeeze of lime and serve it with a side of avocado. This dish is fancy enough for guests, but easy enough for a mid-week dinner. Enjoy!
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Grilled Shrimp Tacos with Mango Salsa
These quick and easy grilled shrimp tacos with mango salsa are a tropical treat that combines smoky grilled shrimp, a bright and zesty mango salsa and a creamy chipotle crema that packs a punch! You can make this recipe in 15 minutes or less!
I am a sucker for a good taco. I&rsquom partial to seafood tacos, probably because they always remind me of being on vacation on some exotic island. When I visited Mexico, I think I ate fish and shrimp tacos for breakfast, lunch and dinner! These grilled shrimp tacos with mango salsa remind me of my latest trip to Mexico. My husband and I took a cruise that stopped in Cozumel, and then we took a ferry ride to Playa Del Carmen. Once there, we hopped onto an excursion to Xcaret, a truly majestic nature park that takes your breath away. I swam in underground caves, watched dolphins play, soaked up some sun, and got an amazing lesson about Mexico&rsquos ecosystem, all in a few hours. If you haven&rsquot been, I highly recommend it!
The one thing I love more than Mexico&rsquos culture, is Mexican food! These grilled shrimp tacos with mango salsa are reminiscent of some I had while in Cozumel. What I love about using shrimp for tacos is that they cook so quickly and they&rsquore perfect for those days when I totally forgot to defrost some protein for dinner. Shrimp defrosts in a few minutes under running, and then you can be on your way. It&rsquos a great protein source for quick weeknight dinners.
How to Season Shrimp for Tacos
Shrimp are kind of bland on their own, so when you&rsquore grilling shrimp for shrimp tacos, you want to use bold spices. I season my grilled shrimp with paprika, cumin, oregano, garlic powder, chili powder, salt and pepper. These grilled shrimp tacos are absolutely loaded with flavor!
How to Cook Shrimp for Tacos
Typically, shrimp tacos feature breaded or grilled shrimp. I opt for grilling, because it&rsquos healthier, and I can skip the extra carbs. To make the shrimp on the grill, I use skewers to thread the shrimp on. By using skewers, I avoid having the shrimp fall through the grill grates. If you don&rsquot have a grill, you can use a cast iron grill pan or even a regular cast iron skillet. Make sure to preheat the pan so that it&rsquos nice and hot before adding the shrimp. This will help the shrimp develop a nice crust, which means more flavor!
What to Serve with Grilled Shrimp Tacos with Mango Salsa
I top these grilled shrimp tacos with a simple chipotle crema that&rsquos made with sour cream and chipotle salsa. I also love making pickled red onions and radishes as a tangy topper for tacos, I always have a jar of them in my fridge. They&rsquore great for sandwiches, tacos, burgers, potato salad, and more! Some other great taco toppings are guacamole, pico de gallo, and tomatillo salsa verde.
Mini Prawn Tacos Recipe with Chipotle Cream
• 24 frozen prawns, defrosted
• 12 mini corn tortillas
• Juice of one lemon
• 1 red onion, thinly sliced
• 2 tsp of salt
• Juice of two limes
• 2 tsp chipotle in adobo, chillies finely chopped into a paste
• ½ cup of sour cream
• 2 avocados
• A handful coriander, chopped, plus extra for garnish.
1. Poach the prawns in a pot of boiling water mixed with a little lemon juice for 3-5 minutes until cooked through. Drain, toss with a little more lemon juice and allow to cool.
2. To make the pickled onions completely submerge the sliced onion in boiling hot water. Allow to sit for 30 seconds before draining. Toss with salt and the juice of one lime and leave to pickle for about half an hour. Drain off excess liquid before using.
3. Mix together the sour cream and chipotle until combined.
4. Mash the avocados and mix through the chopped coriander, remaining lime juice and a pinch of salt.
5. To assemble, warm your tortillas on a barbecue, stove top, or wrap in tinfoil and leave them in the oven for about 10 minutes.
6. On each tortilla place a spoonful of guacamole, followed by two prawns, a little chipotle cream, and finally some pink onions and a sprig of coriander.
Recipes For a Mexican Fiesta
One breakfast option — or indeed any time of day — is this Mexican omelette recipe spiced up with chorizo, chilli flakes and juicy mushrooms. Eat with fresh bread or crusty toast with lashings of salted butter.
Mini Prawn Tacos Recipe with Chipotle Cream
Try these mini prawn tacos with irresistible Mexican flavours.
Black Bean Quesadillas
Is this Tex-Mex heaven? This simple vegetarian meal satisfies with the hefty black beans and melted mixed cheese. Be sure to with a dollop of sour cream.
Barbecued Kingfish With Corn, Black Bean and Avocado Salad
This tasty barbecued kingfish has all the feelings of summer and is delicious with the Mexican inspired additions of charred corn, black beans and avocado.
Snapper Ceviche Tostadas
This Mexican-inspired raw fish dish leaves out the coconut cream, more typical of Pacific versions like kokoda (Fijian), which keeps it fresh and zingy. These snacks are great for a party — crunchy, spicy, refreshing and perfect washed down with an ice-cold beer.
Haloumi Tacos with Mango Salsa and Rice
For a modern and vegetarian take on classic tacos, try this recipe which uses dry-fried halloumi, juicy salsa, pretty pickled red onions. Fill them with brown rice or crunchy shredded lettuce and sauteed peppers.
This tasty ceviche is fresh and quick to prepare and will transport you somewhere sizzling.
Pork Enchiladas with Chilli Corn
These cheesy pork enchiladas are mouth drooling. Serve with chilli corn for an ultimate Mexican feast.
Fish Tacos with Chilli and Coriander
Dive into summer with this recipe from Rick Stein for the ultimate fish tacos, here served with cabbage, chilli sauce, avocado and a chipotle cream.
Crispy Fried Chicken
Nothing beats homemade crispy fried chicken which goes with the Mexican party atmosphere. This recipe has added spice for an extra little hit.
Pulled Lamb Nachos
Make your own tortilla chips with this winning nachos recipe which uses wholesome cashews as its main ingredient.
Black Bean & Cacao Lava Cookies
These rich and velvety cookies have the most amazingly soft and fudgy texture and are naturally gluten and dairy-free.
Mexican Chocolate Mousse
The deep, dark chocolate marries with fruit and with the citrus of orange. Delicate spices are beautiful here: a little cinnamon, nutmeg and chilli add a warming component to this luscious dessert.
- 2 heads of garlic (about 26 cloves), peeled and cloves crushed
- 1 1/2 cups extra-virgin olive oil
- Kosher salt
- 1/4 cup fresh lime juice
- 1 chipotle in adobo sauce, seeded and minced
- 2 pounds medium shrimp&mdashshelled and deveined, tails left intact
- Freshly ground pepper
- Chopped cilantro, for garnish
- Lime wedges, for serving
Preheat the oven to 325°. In a 4-cup ceramic baking dish, combine the crushed garlic and olive oil with a pinch of salt. Put the dish on a cookie sheet and bake for about 30 minutes, until the garlic is tender and just starting to brown. Stir in the lime juice and bake for about 15 minutes more, until the garlic is golden and very soft. Let the mixture cool slightly.
Pour the garlic and oil into a small saucepan. Using a fork, mash the garlic against the side of the pan and stir to incorporate the oil the sauce may look like it has separated. Add the chipotle, season with salt and keep warm.
In a large skillet, heat 2 tablespoons of the garlicky oil from the mojo until shimmering. Add half of the shrimp and a generous pinch each of salt and pepper and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Transfer the shrimp to a platter. Repeat with 2 more tablespoons of the garlicky oil and the remaining shrimp. Top the shrimp with more garlic mojo and garnish with chopped cilantro. Serve with lime wedges, passing the remaining garlic mojo at the table.
Crispy Prawn Tacos
Crispy Prawn Tacos with Chipotle Slaw. Crispy battered prawns, chilli-spiked coleslaw and soft tacos make for a delicious dinner. For Mexican supplies, I love Cool Chile who sell everything you need for a Mexican feast including authentic corn tacos, dried Mexican chillies, Mexican chocolate and more unusual ingredients like Avocado Leaves. For this recipe, I have used their Chipotles in Adobo, a smoky chilli paste made with tomatoes and chipotle chillies. It works perfectly as a dressing for my slaw. Homemade slaw always triumphs anything store bought. It is fresher, cheaper and you can add whatever you like to it.
If you liked my Crispy Prawn Tacos then try out my Pulled Chicken Tacos
Difficulty Level: Home Cook
- Around 10 raw prawns
- 150g flour
- Tablespoon baking powder
- 250ml cold beer
- Salt and pepper
- Sunflower oil
- 1 carrot, grated
- Half a small white cabbage, shredded
- 1-2 green chillies, finely chopped
- 1 red onion, finely sliced
- 1 garlic clove, crushed
- A couple heaped tablespoons of plain yoghurt
- 1 tablespoon chipotle paste (I use Cool Chile)
You will also need small soft tacos (or buy bigger ones and cut smaller circles from them)
- First, whisk together the flour and baking powder and gradually whisk in the beer. Season with salt and pepper.
- Whilst the batter is resting, mix all the ingredients for the slaw together.
- Fill a saucepan 1/3 way up with sunflower up and heat to 200C. I can’t recommend a thermometer more to ensure your oil stays at temperature.
- Dip the prawns into the batter and then into the hot oil, frying for 3-4 minutes until crisp and golden. Drain on kitchen paper.
- Heat the tacos in a dry frying pan until beginning to crisp up and colour
- Place some chipotle slaw on top of the heated tacos and top with the crisp prawns. Enjoy your Crispy Prawn Tacos
Beer Battered Shrimp Tacos with Chipotle Lime Crema
Beer Battered Shrimp Tacos with Chipotle Lime Crema
There are a few things you don’t realize you’re giving up when you leave LA. You know you’ll miss the weather, the sunny winter days spent sunbathing on the beach, the fact that every band always has a tour stop in your town, and the unlimited Girls Night Out options.
But no one tells you you’re giving up tacos as you know them. And Horchata, for that matter. The brilliance of living in a town so chocked full of authentic Mexican food is really manifested in two ways: toppings and tortillas.
Whether it’s a taco truck (the real kind), taqueria, or a backyard party thrown by the family of the girl you work with, real tacos come on homemade corn tortillas. No self-respecting Mexican grandma would have it any other way (think of asking an Italian grandmother to serve her pasta with Prego).
Homemade corn tortillas are a thing of beauty, soft, warm, and so easy to make. Once you start making them from scratch, you’ll have drunk the Kool-aid too, there is no going back.
Which brings us to taco toppings: no one outside the USA puts iceberg lettuce and shredded cheese on their tacos. It’s not a hamburger, it’s a taco. If you like them that way, you should do it. It’s a Tex-Mex part of our National culinary identity, but it’s not authentic. In LA, you get onions and cilantro and the option to add a few dashes of hot sauce if you choose.
Crema is a Mexican staple, but not as often used on tacos. It’s more of a mole or enchilada accessory. But in LA we have these surfers who open taco restaurants after surfing their way up the West Coast of South and Central America. They make fish tacos and serve them with a creamy sauce. Which may not be completely authentic, but it’s still very LA.
So, what I’m trying to tell you is that these tacos are equal parts authentic and hypocritical. Which, let’s be honest, that’s pretty LA.