Steven Raichlen's Grilled Shrimp Cocktail with Chipotle Orange Cocktail Sauce

It's so close to grilling season we can taste it. Specifically this amped-up twist on the classic shrimp cocktail, where the meat is grilled rather than steamed or boiled, give it a much more interesting flavor. The chipotle orange cocktail sauce helps with that as well! We got this flavorful recipe from Steven Raichlen, KCET grill master extraordinaire, just in time to dust off the grill for the many months of outdoor dining we have ahead of us.

Grilled Shrimp Cocktail with Chipotle Orange Cocktail Sauce
1 1/2 pounds jumbo shrimp, peeled and deveined
3 tablespoons chopped fresh cilantro or parsley
2 garlic cloves, minced
1 teaspoon minced canned chipotle chile in adobo, plus 1 to 2 teaspoons adobo sauce from the jar or can
Coarse salt (kosher or sea) and cracked black pepper
2 tablespoons olive oil
2 tablespoons fresh lime juice

Cocktail sauce
1 cup ketchup
6 tablespoons fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
1 to 2 chipotle chilies, minced, plus 1 to 2 teaspoons can juices
Salt and freshly ground black pepper
3 tablespoons diced white onion
6 sprigs fresh cilantro
6 limes, cut in half lengthwise

You will also need mesquite chunks for building a fire or 2 cups mesquite chips for tossing on the coals, small bamboo skewers and a 12 by 18-inch sheet of aluminum foil folded in three to make a shield for the skewers.

Place the shrimp, cilantro or parsley, garlic, minced chipotle with juices, salt and pepper in a mixing bowl and toss to mix. Stir in the oil and lime juice and let marinate for 30 minutes.

Meanwhile, place the ingredients for the cocktail sauce in a mixing bowl and whisk to mix. Correct the seasoning, adding salt or lime juice to taste. Divide the sauce among 6 tiny bowls or ramekins.

Set up your grill for direct grilling and preheat to high. Thread the shrimp onto skewers. Clean and oil the grill grate. Grill the shrimp until cooked through, about 2 minutes per side.

Place a half lime cut side down on each plate. Stick 2 or 3 shrimp skewers upright in each. Place a bowl of sauce on the plate and top each with a sprinkling of onion and cilantro sprig. The shrimp can be served hot or cold.

[Photos by Flickr users Dalboz17 and Kevin May.]

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About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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