Chipotle Shrimp

Bring water, lemon juice, crushed peppercorns, and salt to boil in heavy large pot. Add shrimp and remove from heat; let stand, covered, about 3 minutes, until opaque in center. Drain, then cool and peel shrimp. Cover and refrigerate.

Coarsely puree 6 shrimp, butter, and 1½ tablespoons chipotle chilies in processor. Toss remaining 24 shrimp with remaining ½ tablespoon chipotle chilies (I used a little more) in medium bowl.

Melt two tablespoons chipotle-shrimp butter in medium skillet over medium heat. Add shrimp and sauté just until heated through, about two minutes. Place into serving dish and sprinkle with scallions.

Serve over garlic grits or corn cakes.

NOTE: Found this in October 1999 Bon Appetit in the appetizer section. It called for serving the shrimp over corn cakes and topping with chopped scallions. I have a wonderful recipe for garlic grits, and I chose to serve it over them. It is quite spicy, so I served it with marinated cole slaw and green beans with almonds.  After a spicy meal, I made some of those spiced apples (shared previously) and served them over the ice cream.

The recipe said the shrimp butter could be made the day ahead, so I did. I also tossed the remaining shrimp with the chipotle chilies, then just refrigerated all of it. The butter makes quite a bit, so I have stuck it in the freezer and will use it again in a few weeks when I make this.