Ingredients:
Rice:
- 1 clove garlic, minced
- 1 small shallot, diced
- 1/4 cup chopped green pepper
- 2 tablespoons olive oil
- 1 teaspoon adobo sauce
- 1 teaspoon tomato paste
- 1/2 cup long-grain rice
- 1/4 cup white wine
- 3/4 cup chicken broth
- Pinch saffron
- 1/4 cup defrosted peas, cooked
Shrimp Marinade:
- 2 cloves garlic, smashed
- 3 chipotle peppers
- 1 lime, juiced
- 1 cup olive oil
- Cilantro leaves, to taste
- 1 pound shrimp, peeled and deveined
- 30 premade phyllo shells
- Chives, sliced for garnish
Chipotle Dipping Sauce:
- 1 cup mayonnaise
- 3 tablespoons honey
- 1/2 lemon, juiced
- 1 tablespoon Adobo sauce
Directions
For the rice:
In a large saucepan, sweat garlic, shallot and pepper in oil until softened. Add adobo sauce, tomato paste, rice, wine and broth, give a quick stir. Add saffron. Bring to a boil, cover and reduce heat to low. Cook 15 to 20 minutes, until rice is cooked. Fold in peas.
For the Shrimp Marinade:
Blend in garlic, chipotle peppers, the lime juice, olive oil and cilantro in a food processor or blender. Pour over shrimp. Cover bowl with plastic wrap and marinate for 20 minutes.
Preheat grill over a medium-high.
Take shrimp out of marinade and cook on grill for about 1 to 1 1/2 minutes or until done. Fill phyllo shells with rice mixture, top with grilled shrimp. Garnish with chives.
For the Dipping Sauce:
Combine all ingredients in a large bowl. Mix thoroughlyTags:
