Your Life A to Z Recipe: Friday, December 5th, 2014: Lime Grilled Shrimp w/ Chipotle Cranberry Cocktail Sauce and Butternut Squash Soup by Chef Eddie Matney

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Lime Grilled Shrimp w/ Chipotle Cranberry Cocktail Sauce

Ingredients:
1-Teaspoon Granulated Garlic
2-Teaspoons Olive Oil
Juice of 2-Limes
12- Medium to Large Shrimp

Procedure:
In a mixing bowl mix all above ingredients, place in refrigerator for 2 hours to allow shrimp to marinate

Chipotle Cranberry Cocktail Sauce
Ingredients:
2-Cups Cranberry Sauce
1-Tabelspoons Fresh Mint
Juice of 1-Lemon
1-Tabelspoon Olive Oil
2-Teaspoons Brown Sugar
2-Tablespoons Adobo Sauce

Procedure:
  Mix all ingredients together,

Butternut Squash Soup:

Potion ½ Gallon

3-Pounds Butternut Squash-Roasted & Peeled
3-Tablespoons Garlic
2-Tablespoons Shallots
3-Carrots-Peeled & Chopped
6-Stalks Celery Chopped
1-Large Yellow Onion Chopped
½- Quart Cream
2-Cups White Wine
¼ -Cup Olive Oil
1-Tablespoon Allspice
½ -Tablespoon Cinnamon
½ Cup Butter

Salt & Pepper to taste

Procedure:

1.    Sauté garlic, shallots, carrots, celery, onion &  ½ Cup Butter
2.    Add White Wine and spices and cream, simmer for 45 minutes
3.    Take Roasted and Peeled squash and blend until smooth
4.    Fold squash into cream and simmer for 10 minutes

Serves 8