Every now and then, D and I will have a little shrimp boil for two for an easy dinner. I’ll make a side dish, grab a loaf of fresh French bread, a couple of glasses of wine and we’re done. We normally serve with cocktail sauce, but this time I wanted to try something new. Knowing that D hates cilantro, this was all for me…
So, I totally should have halved the recipe because it was way too much for just me. Otherwise, a great recipe! The smoky chipotle flavor really shines and the spice is definitely there, but subtle (I used 3 chipotles for a decent kick – I like spice). Very nice change from the usual cocktail sauce. I will definitely be making this again. Just a smaller serving. 🙂
Chipotle Dipping Sauce
Yield: Approximately 1 1/2 cups
1/2 cup sour cream (I used light sour cream)
1/2 cup mayonnaise (I also used light mayo)
1-2 chipotle peppers in adobo sauce
1/2-1 teaspoon adobo sauce
1/4 cup roasted red bell pepper
1/4 cup chopped cilantro
1 clove garlic, chopped
Juice of 1/2 lime
Pinch of Kosher salt
1. Place all the ingredients in the bowl of a food processor or blender; purée until smooth.
2. Serve with boiled shrimp.
Note: The sauce can be made up to two days ahead and kept in an airtight container in the refrigerator.
Source: The Galley Gourmet