This was the second recipe we tried from the book, Rick Bayless's Mexican Kitchen, Capturing the Vibrant Flavors of a World Class Cuisine. It was surprisingly quick and easy to make. I say surprisingly, because a lot of the recipes have many steps, and involve a lot of planning ahead. I don't mind this, but it's been tricky lately to cook intricate recipes. Since the chicen tacos ended up being spicier than I anticipated, we were more careful about the heat index, and added the chipotles a little at a time. They ended up a great balance of spicy and sweet.
Chipotle Shrimp
adapted from Rick Bayless’s Mexican Kitchen
by Rick Bayless
4 garlic cloves, unpeeled
1 small white onion, sliced ¼ inch thick
6 oz. fresh plum tomatoes
¾ tsp freshly ground black pepper
1/8 tsp ground cloves
2 Tbs olive oil
3 Tbs finely chopped canned chipotle chiles (drain before chopping)
Salt
1 ½ lbs medium shrimp
On a heavy skillet over medium heat, roast the garlic cloves, turning occasionally until soft. They will blacken in spots. Cool and peel. While the garlic is roasting, lay the onion on a small square of foil, set in the skillet, and let sear, brown, and soften.
Roast the tomatoes on a baking sheet under a broiler until blackened in spots and soft, about 6 minutes. Flip and roast on the other side. Cool and peel, collecting all the juices with the tomatoes.
Combine all the roasted ingredients in a blender, along with the black pepper, cloves, and ¼ c water. Process to a medium-smooth puree. In a very large skillet, heat the oil over medium-high. Add the puree; stir for several minutes as the mixture sears and darkens. Reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. Stir in chipotle chiles, a tablespoon at a time, until the salsa reaches your desired spiciness. Season with salt, and remove from heat.
Peel and devein the shrimp. Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3-4 minutes, until the shrimp are cooked through. The sauce should nicely coat the shrimp.
Chipotle Shrimp
adapted from Rick Bayless’s Mexican Kitchen
by Rick Bayless
4 garlic cloves, unpeeled
1 small white onion, sliced ¼ inch thick
6 oz. fresh plum tomatoes
¾ tsp freshly ground black pepper
1/8 tsp ground cloves
2 Tbs olive oil
3 Tbs finely chopped canned chipotle chiles (drain before chopping)
Salt
1 ½ lbs medium shrimp
On a heavy skillet over medium heat, roast the garlic cloves, turning occasionally until soft. They will blacken in spots. Cool and peel. While the garlic is roasting, lay the onion on a small square of foil, set in the skillet, and let sear, brown, and soften.
Roast the tomatoes on a baking sheet under a broiler until blackened in spots and soft, about 6 minutes. Flip and roast on the other side. Cool and peel, collecting all the juices with the tomatoes.
Combine all the roasted ingredients in a blender, along with the black pepper, cloves, and ¼ c water. Process to a medium-smooth puree. In a very large skillet, heat the oil over medium-high. Add the puree; stir for several minutes as the mixture sears and darkens. Reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. Stir in chipotle chiles, a tablespoon at a time, until the salsa reaches your desired spiciness. Season with salt, and remove from heat.
Peel and devein the shrimp. Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3-4 minutes, until the shrimp are cooked through. The sauce should nicely coat the shrimp.
2 comments:
I don't see the tomatoes listed as an ingredient. How many and what kind?
Ugh, this is what happens when I type recipes up in the middle of the night. 2-3 plum tomatoes. I fixed the post to reflect this. Thanks for the heads up!
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