Chipotle Shrimp Recipe - Cooking Index
Chipotle Shrimp Recipe - Cooking Index
| 6 | Garlic cloves - unpeeled | |
| 1 | White onion - sliced 1/4" thick (small) | |
| 6 oz | 170g | Ripe tomatoes |
| (1 medium-small or 2 to 3 plum tomatoes) | ||
| 3/4 teaspoon | 3.8ml | Freshly-ground black pepper |
| 1/8 teaspoon | 0.6ml | Ground cloves, (preferably freshly-ground) |
| 2 tablespoons | 30ml | Olive oil |
| 2 tablespoons | 30ml | Very-finely chopped canned chipotle chiles - - (to 4 tbspns), |
| Drained before chopping | ||
| 1/2 teaspoon | 2.5ml | Salt - (abt 1/2 tspn) |
| 2 lbs | 908g / 32oz | Medium-large shrimp - (abt 50) |
Roasting the flavorings: 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 per 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.
The sauce: 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 (12-inch) skillet, heat the oil over medium-high heat. When hot enough to make a drop of 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 chipotles, tasting until the thick salsa suits your own penchant for spiciness. (These are the best when they've reached the upper levels of heat.) Taste, season with salt, and remove from the heat.
The shrimp: Peel the shrimp, leaving the final joint and tail intact. One at a time, devein the shrimp by laying them flat on your work surface and making a shallow incision down the back, exposing the (usually) dark intestinal tract and scraping it out.
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. (the sauce should nicely coat the shrimp, though it won't really pool around them.) Taste a shrimp, sprinkle on a little more salt if necessary, then pile up the crustaceans on a rustic platter and carry them to the table.
This recipe yields 6 servings.
Advance preparation: The sauce may be made several days ahead; cover and refrigerate. Finish the shrimp just before serving if you want them hot or several hours ahead for room-temperature shrimp.
Variations and Improvisations: You can take this same approach with scallops (preferably medium-size for even cooking) or with beef (grill about 2 pounds of anything tender enough to be a grillable steak, cut into 3/4-inch cubes, toss with the warm sauce and serve). For a casserole to serve on a buffet, toss the sauce with roasted potatoes or spread it on grilled eggplant, sprinkle with melting cheese, and run under the broiler until bubbly and brown.
Source:
RICK BAYLESS'S MEXICAN KITCHEN by Richard Lane Bayless (c) 1996 - Scribner, New York, NY - 448 pages - $35.00 - As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest
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