Rick's Chipotle Shrimp
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 garlic cloves, unpeeled
- 1 small white onion, sliced 1/4-inch thick
- 3 roma tomatoes
- 3⁄4 teaspoon black pepper, preferably freshly ground
- 1⁄8 teaspoon clove, preferably freshly ground
- 1⁄4 cup water
- 2 tablespoons olive oil
- 4 tablespoons chipotle chiles in adobo, finely diced
- salt, about 1/2 teaspoon
- 2 lbs about 50 medium-large shrimp
- 3 cups cooked long-grain rice
- 1 tablespoon finely chopped fresh cilantro leaves
directions
-
Roasting the flavorings:
- On an ungreased griddle or heavy skillet set over medium, 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.
-
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 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 Chipotle Seasoning Salsa (or chopped chipotle), tasting until the thick salsa suits your own penchant for spiciness.
- Taste, season with salt and remove from the heat.
- The shrimp: 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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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.