{"id":907,"date":"2014-11-19T15:51:15","date_gmt":"2014-11-19T22:51:15","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=907"},"modified":"2016-05-20T14:13:46","modified_gmt":"2016-05-20T20:13:46","slug":"sauteed-shrimp-with-orange-chipotle-honey-mustard-sauce","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/sauteed-shrimp-with-orange-chipotle-honey-mustard-sauce.html","title":{"rendered":"Saut\u00e9ed Shrimp with Orange-Chipotle Honey Mustard Sauce"},"content":{"rendered":"<p style=\"text-align: left;\"><em>One of the best shrimp appetizers. \u00a0Just enough sweet, just enough hot.<\/em><\/p>\n<p style=\"text-align: left;\"><strong>Shrimp\u00a0<\/strong><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>2-3 Tab vegetable oil<\/li>\n<li>2 lbs raw shrimp (31-40) peeled and deveined, no tails<\/li>\n<li>1 \u00bd c orange sauce (see Ingredients below)<\/li>\n<\/ul>\n<p><strong>Shrimp Directions:<\/strong><\/p>\n<ol>\n<li>Heat oil in large, heavy skillet over medium high heat.<\/li>\n<li>Continue with the next quarter, and so on, until all the shrimp have been cooked.<\/li>\n<li>Place the cooked shrimp in a large bowl.<\/li>\n<li>Heat the orange sauce.<\/li>\n<li>Pour the orange sauce over the shrimp.<\/li>\n<li>Toss to combine well and serve the shrimp warm with toothpicks.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong>Orange Chipotle-Honey-Mustard Sauce<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 6 oz can frozen orange juice concentrate, thawed<\/li>\n<li>2 Tab chipotle chilies &amp; juice (from 7 oz can of Chipotle Chiles in Adobo Sauce (you can freeze the rest of the can for next time.)<\/li>\n<li>2 Tab honey<\/li>\n<li>2 Tab Dijon mustard<\/li>\n<li>1 tsp minced garlic<\/li>\n<li>1\/3 cup coarsely chopped fresh cilantro, packed<\/li>\n<li>2 Tab fresh lime juice<\/li>\n<li>\u00bd tsp salt or to taste<\/li>\n<li>2 \u2013 3 Tab vegetable oil<\/li>\n<\/ul>\n<p><strong>Directions &#8211; Orange Sauce:<\/strong><\/p>\n<p>Place all ingredients in a blender and puree until smooth.<\/p>\n<p><strong>Makes:<\/strong>\u00a01\u00bd cups.<\/p>\n<p><strong>Serves:<\/strong> 10-12<\/p>\n<p><strong>Source:<\/strong> The Santa Fe School of Cooking Cookbook Spirited Southwestern Recipes Susan Curtis<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of the best shrimp appetizers. \u00a0Just enough sweet, just enough hot. Shrimp\u00a0Ingredients: 2-3 Tab vegetable oil 2 lbs raw shrimp (31-40) peeled and deveined, no tails 1 \u00bd c orange sauce (see Ingredients below) Shrimp Directions: Heat oil in large, heavy skillet over medium high heat. Continue with the next quarter, and so on, &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/sauteed-shrimp-with-orange-chipotle-honey-mustard-sauce.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Saut\u00e9ed Shrimp with Orange-Chipotle Honey Mustard Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,21,39],"tags":[72],"class_list":["post-907","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-seafood","category-food-for-fifty","tag-vpwl-apr-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=907"}],"version-history":[{"count":9,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/907\/revisions"}],"predecessor-version":[{"id":3114,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/907\/revisions\/3114"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}