November 1, 2010
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These chipotle shrimp are not for the timid of palate. But if you enjoy spicy food they are superb. Farm-raised frozen raw shrimp from your local shopper’s club are a great value and taste great in this recipe. Serve them with Mexican white rice and lima beans.
For 2 servings
- ½ pound medium shrimp, about 16
- 3 cloves garlic, unpeeled
- 1 small onion peeled and sliced ¼-inch thick
- 4 ounces canned diced tomatoes
- 2 or 3 chipotles en adobo
- Cooking oil
If necessary, peel and devein the shrimp leaving the tails on.
Heat a small cast iron skillet over medium heat, add the garlic, and roast, turning occasionally, until soft and blackened, about 10 minutes. Remove, allow to cool, and peel. Add the onions and roast for about 5 minutes, turning halfway through. Place the onion, garlic, and tomato into a food processor and puree.
Heat the oil in a skillet, not non-stick, and when quite hot add the puree all at once. Chop the chipotles in the food processor. Cook the puree, stirring regularly until thick, about 5 minutes. Add the chipotles and stir to combine. Cook for another couple of minutes. Set aside until all the rest of the meal is ready.
Reheat the sauce over medium heat and add the shrimp. Cook for about 4 minutes turning halfway through. Serve over Mexican rice.
Mexican White Rice
For 2 servings
- ¾ cup medium-grain white rice
- 1 medium onion halved lengthwise and sliced crosswise
- 1 ½ cup chicken stock
- 1 tsp. oil
Heat the oil in a heavy-bottomed sauce pan with a tightly-fitting lid. When hot add the rice and onion. Cook, stirring constantly, for 4 or 5 minutes until the onion is softened and the rice is chalky. Stir in the stock, bring to a boil, and simmer over very low heat for 15 to 20 minutes.