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Laura Lufkin
Ingredients:
Cinnamon Chipotle Shrimp with Chilled Cilantro Sauce
First, prepare the sauce and refrigerate until ready to serve. Combine all ingredients and refrigerate until thoroughly chilled.
½ c. sour cream
½ cup mayonnaise
2 tablespoons fresh cilantro, finely chopped
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon minced garlic
Salt and pepper to taste
Cinnamon Chipotle Shrimp
24 jumbo shrimp, peeled and deveined
2 egg whites, lightly beaten
1 ½ cups John Wm. Macy's Java Cinnamon Sweetsticks, crushed
½ to 1 teaspoon chipotle powder, to taste
1 teaspoon salt
1 teaspoon freshly ground pepper
1 - 2 tablespoons canola oil, as needed
Instructions:
Place shrimp in a large bowl; add egg whites and toss to coat. Combine crushed Sweetsticks, chipotle powder to taste, salt and pepper in a large zip top bag and shake to combine. Add one half of the shrimp; seal bag and shake to coat evenly with Sweetsticks mixture. Remove shrimp from bag, set aside and repeat with remaining shrimp.
Heat the oil in a 12 to 14 inch non-stick skillet over medium-high heat. Add on half of the coated shrimp in a single layer. Cook until golden brown, 2-3 minutes. Turn shrimp and cook until second side is golden brown and shrimp it pink throughout. Drain on paper towel or brown paper bag. Repeat with remaining shrimp. Season with additional salt and pepper to taste.
Serve with chilled dipping sauce. Enjoy!
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