Prep 1 hr
Cook 20 mins
Roasted tomatoes, onions, and garlic, with chipotle kicked up sauce, served over rice. WOW is all I can say. Adapted from Rick Bayless by Emeril.
- 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
- 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.