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I love shrimp, preferably boiled, with just a bowl of coctail sauce to dip them in. But as I like Mexican food
too, I figured I'd give this recipe a try. Like many of the recipes you will find here, I swiped this one from
Rick Bayless, and modified it a tad. Chipotle shrimp
is pretty tasty served alongside scrambled eggs, with the sauce spooned on top of the eggs.
6 garlic cloves, unpeeled
1 small white onion, sliced 1/4-inch thick
3-4 Roma tomatoes
3/4 teaspoon black pepper
1/8 teaspoon cloves, preferably freshly ground
2 tablespoons olive oil
2 to 4 canned chipotle chiles, slit and seeds removed
Salt, about 1/2 teaspoon
2 pounds medium-large shrimp
Serves 6 generously
In a dry skillet set over medium, roast the garlic cloves, turning occasionally, until soft (they will blacken
in spots), about 15 minutes. Cool and peel. Spray a little Pam on the skillet, and brown the onions. Dry roast
the tomatoes on the skillet. While roasting everything, peel and devein the shrimp. Combine all the roasted ingredients
in a blender, along with the black pepper, chiles, cloves and 1/4 cup water. Process to a medium-smooth puree.
In a very large (12-inch) skillet, heat the oil over medium-high. When hot enough to make a drop of the puree sizzle
noisily, add it all at once. Stir for several minutes as the mixture sears and darkens, then reduce the heat to
medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. Bring the skillet back
to medium-high heat. Add the shrimp, then slowly stir and turn for about 3 to 4 minutes, until the shrimp are just
cooked through. Shrimp turn orange or pink when done. Don't overcook them as they become kind of "mealy"
or rubbery when overcooked. Serve this up in one of my shallow bowls or "kinda square" trays, and your
guests will be really impressed, not only with your culinary talents, but with your impeccable taste as well.
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