Ree Drummond makes a quick glazed grilled shrimp recipe that’s loaded with delicious “sweet and sticky and spicy flavor.” The Pioneer Woman star’s chipotle-glazed shrimp goes perfectly with her carne asada for a Mexican-inspired surf and turf meal.
Ree Drummond makes spicy shrimp for a surf and turf platter
Drummond demonstrated how to make her chipotle glazed shrimp recipe during an episode of The Pioneer Woman where she grilled an entire meal.
“I’m going to do carne asada and glazed shrimp,” she said. “You’ve got to love surf and turf. It’s great in any form.”
Drummond started by soaking skewers in water so they didn’t burn during grilling and threaded the shrimp on each stick. “When I thread shrimp on a skewer, I always start with the fat end and then thread it through — and you want it to go through the other end,” she explained. “And that way, when the shrimp grill, they stay neatly on the skewer.”
The Food Network star joked that she learned the method by trial and error. “I think I’m going to write a cookbook sometime and the title is going to be ‘Trial and Error,'” she joked. “It’s the story of my life.”
‘The Pioneer Woman’ star’s grilled shrimp has a sweet and spicy glaze
For the “sweet and sticky and spicy” glaze, Drummond whisked together lime zest, green onions, honey, olive oil, and adobo sauce from a can of chipotle peppers. “It really packs a punch — not just with spice, but also with flavor,” she said. “I never, ever get tired of adobo sauce.”
Drummond added, “You see some repeating from the carne asada marinade to the shrimp glaze. Everything’s kind of beautifully connected. It all goes together.”
She preheated a grill, brushed the shrimp with glaze, and grilled it for 2 minutes per side, brushing with glaze again, and removing the skewers after the shrimp were fully cooked.
Drummond paired the shrimp with carne asada
During the episode, Drummond also made an easy carne asada for her surf and turf platter.
“I am making carne asada which is a fantastic Mexican dish to make on the grill,” she explained. “I’m making a marinade because the carne asada is going to be with skirt steak and that is always better if you let it marinate for a bit.”
She added orange juice, lime juice, serrano pepper, garlic cloves, Mexican oregano, cilantro, olive oil, honey, salt, and pepper in a blender. She combined the marinade with the skirt steaks in a resealable bag, then marinated the meat for at least an hour.
The Food Network host preheated the grill and sprinkled salt and pepper on the steak, then grilled it for 4 minutes per side. Once the meat finished cooking, she placed it on a cutting board and allowed it to rest for 5 to 7 minutes before she sliced it against the grain.
The full recipe is available on the Food Network website.