Saturday, August 20, 2011

chipotle-lime shrimp

This was simple but good.  The shrimp were broiled with a glaze of peach jam, adobo sauce (aka the sauce in the chipotle can), and lime juice.  Served with corn, and chard (with a little bit of leftover leek) sauteed in duck fat.  Because I liked the chard so much last time.  The shrimp would be better grilled, but I had to do everything together in the kitchen for baby management purposes.

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