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Chipotle Shrimp

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Ingredients

Adjust Servings:
6 cloves garlic, unpeeled
1 small white onion, sliced 1/4 inch thick
6 ounces ripe tomatoes (1 medium-small or 2 to 3 plum)
3/4 teaspoon black pepper, freshly ground
1/8 teaspoon clove, freshly ground
1/4 cup water
2 tablespoons olive oil
2 - 4 tablespoons very finely chopped canned chipotle chiles, drained before chopping
salt, about 1/2 teaspoon
2 lbs medium-large shrimp (about 50)
3 cups cooked long-grain white rice, warm
1 tablespoon finely chopped fresh cilantro leaves

Nutritional information

543.5
Calories
61 g
Calories From Fat
6.9 g
Total Fat
1.2 g
Saturated Fat
294.5 mg
Cholesterol
347.1 mg
Sodium
77.7 g
Carbs
2 g
Dietary Fiber
1.5 g
Sugars
38.8 g
Protein
305g
Serving Size

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Chipotle Shrimp

Features:
    Cuisine:

    Good as a shrimp taco as well.

    • 100 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Chipotle Shrimp, This is a good, spicy dish Adapted from Rick Bayless’s Mexican Kitchen , Good as a shrimp taco as well , Very good! I made this for my DS for a take home dinner I already had the roasted garlic in my freezer and 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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    Steps

    1
    Done

    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.

    2
    Done

    Cool and Peel.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    Cool and Peel, Collecting All the Juices With the Tomatoes.

    6
    Done

    Combine All the Roasted Ingredients in a Food Processor or Blender, Along With the Pepper, Cloves and 1/4 Cup Water.

    7
    Done

    Process to a Medium-Smooth Puree.

    8
    Done

    in a Very Large Skillet, Heat the Oil Over Medium-High Heat.

    9
    Done

    When Hot Enough to Make a Drip of the Puree Sizzle Noisily, Add It All at Once.

    10
    Done

    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.

    11
    Done

    a Tablespoon at a Time, Stir in the Chopped Chipotle, Tasting Until the Thick Salsa Suits Your Own Liking.

    12
    Done

    Taste, Season With Salt and Remove from the Heat.

    13
    Done

    Peel and Devein the Shrimp, Leaving the Final Joint and the Tail Intact.

    14
    Done

    Return the Skillet With the Sauce to Medium-High Heat.

    15
    Done

    Add the Shrimp, Then Slowly Stir and Turn For About 3 to 4 Minutes, Until the Shrimp Are Just Cooked Through.

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    Nala Bonilla

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