Chipotle Shrimp

"This is a good, spicy dish. Adapted from Rick Bayless's Mexican Kitchen."
 
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Ready In:
1hr 20mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • On an ungreased griddle or heavy skillet set over medium heat, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes.
  • Cool and peel.
  • While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 minutes on each side.
  • Roast the tomatoes on a baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 minutes; flip and roast the other side.
  • Cool and peel, collecting all the juices with the tomatoes.
  • Combine all the roasted ingredients in a food processor or blender, along with the pepper, cloves and 1/4 cup water.
  • Process to a medium-smooth puree.
  • In a very large skillet, heat the oil over medium-high heat.
  • When hot enough to make a drip 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.
  • A tablespoon at a time, stir in the chopped chipotle, tasting until the thick salsa suits your own liking.
  • Taste, season with salt and remove from the heat.
  • Peel and devein the shrimp, leaving the final joint and the tail intact.
  • Return the skillet with the sauce 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.
  • Season with salt if needed.
  • Serve the shrimp with the rice.
  • Garnish with cilantro.

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Reviews

  1. Good as a shrimp taco as well.
     
  2. Very good! I made this for my DS for a take home dinner...I already had the roasted garlic in my freezer and I used roasted tomatoes from a jar which made this recipe very easy to throw together, othwise it would have been time consuming. I did increase the garlic and shrimp, thanks kcdelong!...Kittencal
     
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RECIPE SUBMITTED BY

My name is Kaccy. I'm in my mid 30's, live in New Mexico. DH is Mike. I have a 22 yr son, Chris. 17 yr step-son, Dallas and 14 yr step-daughter, Ashley. I am a Christian, like to cook, make candles and other crafts. I love outdoors!!! I'm a Artesia Bulldog Fan!!! and a Bronco's Fan! I waitress and love it. I work at a nice little "brew pub" and just have a blast with my customers.
 
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