I co-wrote Made With Coffee with my friend Jerry James Stone. Made With Coffee has 65+ recipes for incredible dishes like Real Deal Red Chili and Cowboy Scones using coffee (or tea) plus a guide for making any coffee drink under the sun. Every recipe in the book is gluten-free or has a GF option, and there’s even a few recipes from my pals Alison of A Girl Defloured and Kyra from Kyra’s Bake Shop (yes, her Cupcake Wars-winning Coffee + Doughnuts Cupcake recipe is included!)
We couldn’t be more excited to share the book with you.
Now, on to the roasted shrimp!
Perfect for a quick meal or an easy appetizer, these Chipotle-Espresso Roasted Shrimp are packed with flavor. The sweet notes from the brown sugar and the oranges are a fabulous counterpart for the earthy coffee and the chipotle powder’s heat.
I serve them over rice and veggies for a quick meal, and they are great on salads too. These shrimp are great served warm or room temperature, so I whip some up when we’re having friends over.
Give my Oven Roasted Shrimp with Lemon and garlic a try too – they are great over pasta and delicious when chilled.
2 lbs large (16-20 or 21-25 count) raw shrimp, peeled and deveined
2-3 tbsps extra virgin olive oil
2 tbsps brown sugar
1 tbsp finely ground coffee, dark roast
1 tsp chipotle powder
3 mandarin oranges, sliced
½ tsp kosher salt
½ tsp freshly ground black pepper
Preheat the oven to 400° F
In a large bowl, toss shrimp, brown sugar, coffee, chipotle powder and orange slices with 2 tablespoons of the oil and the salt & pepper. Add the rest of the oil if needed to coat the shrimp.
Arrange shrimp in single layer on a lightly greased rimmed sheet pan, ensuring orange slices are spread evenly throughout. Roast for 8 to 10 minutes, just until pink and firm and cooked through.
styling by K.C. Cornwell, photos by Katie Roletto