Prep 1 hr
Cook 20 mins
This is a good, spicy dish. Adapted from Rick Bayless's Mexican Kitchen.
- 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
- 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.
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 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