Chipotle Shrimp
From kerrymontgomery 16 years ago
- 20 minutes to make
- Serves 6
This recipe comes from Rick Bayless's Mexican Kitchen. It has become a "must bring" favorite to parties and pot lucks.
Ingredients
- 6 garlic cloves, unpeeled shopping list
- 1 small white onion, sliced 1/4 inch thick shopping list
- 6 oz (1 medium or 2-3 plum) ripe tomatoes (or 6 oz of canned tomatoes, drained, if good tomatoes aren't available) shopping list
- 3/4 tsp black pepper (freshly ground) shopping list
- 1/8 tsp cloves, ground shopping list
- 2 Tb olive oil shopping list
- 2-4 Tb very finely chopped canned chipotle chiles, drained before chopping shopping list
- 1/2 tsp salt shopping list
- 2 lbs about 50 medium large shrimp (26-30 size), peeled with tail left on. shopping list
How to make it
- On an ungreased griddle or heavy skillet over medium heat, roast the garlic, turning now and then, until soft (they will blacken in spots, that's OK) about 15 minutes. Let cool and then peel.
- Roast the tomatoes on a baking sheet 4 inches below a hot broiler until blackened in spots and soft---5-6 minutes. Flip and roast the other side. Cool and peel, collecting all the juices. If using canned tomatoes, no need to peel.
- Combine all the roasted ingredients in a food processor with the pepper, cloves and 1/4 C water or tomato juice from the tomatoes. Process to medium smooth puree.
- In a large skillet, heat the oil over medium high. When a drop of the puree sizzles noisily, add it all at once. Stir for several minutes as the mixture sears and darkens, then reduce heat to medium low and cook, stirring regularly, until very thick (about 5 minutes).
- One Tbsp at a time stir in the chopped chipotles, tasting until the thick salsa suits your taste for spiciness. Season with salt to taste.
- Add the shrimp and stir slowly for 3-4 minutes until the shrimp are just cooked through. (The sauce should nicely coat the shrimp, but it won't pool around them--this is not a "saucy" dish, but rather dry, making it good for finger food). Taste and adjust salt as needed.
- Pile on a platter and serve. Good hot or room temperature.
People Who Like This Dish 4
- trackwidow Fort Atkinson, WI
- lunasea Orlando, FL
- cheryilyn Salem, OR
- zereh Redmond, WA
- angelgirl94 Reidsville, NC
- legoflamb New York, NY
- kerrymontgomery Tigard, OR
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The Rating
Reviewed by 3 people-
Oh yeah...I loved Rick Bayless and these shrimp! This is a fantastic recipe and it's always popular with the everyone. You get a five-fork rating from me. Great post - and welcome to Group Recipes! ~ Vickie
lunasea
in Orlando loved it
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I love Rick Bayliss' Mexican Kitchen! It's so full of wonderful recipes and I love the way that he explains things. Any recipe from that book will get a 5 from me. Great recipe!
trackwidow
in Fort Atkinson loved it
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