Free Recipe Chipotle Shrimp 2

Recipe Type: S Recipes

Recipe Preparation: broil

Cooking Ingredients for Chipotle Shrimp 2 Recipe

6 Garlic cloves; unpeeled
1 sm White onion; sliced into
-1/4-inch-thick rounds
6 oz Ripe tomatoes; (1 medium or
-2 to 3 plum)
3/4 ts Freshly ground black pepper
1/8 ts Freshly ground cloves
1/4 c Water
2 tb Olive oil
2 tb Minced canned chipotle
-chilies; (2 to 4)
1/2 ts Salt
2 lb Shrimp; (medium-large),
-peeled, deveined/ tails
-intact

Chipotle Shrimp 2 Preparation

Recipe by: San Diego Union-Tribune To roast the flavorings, cook garlic on an ungreased griddle or in a heavy skillet over medium heat, turning occasionally, until soft, about 15 minutes; they will blacken in spots. Cool and peel. Meanwhile, lay the onion slices on a piece of foil on the griddle; cook until browned and soft, about 5 minutes per side. Roast tomatoes on a baking sheet in the broiler until blackened in spots and soft, about 6 minutes per side. Cool and peel, collecting all the juices. Puree garlic, onion and tomatoes in a blender or food processor with pepper, cloves and water. Heat oil in a large skillet over medium-high heat. When hot, add puree all at once. Cook and stir several minutes until mixture darkens, then reduce heat to medium-low and continue cooking and stirring until mixture is very thick, about 5 minutes. Stir in the chipotles a tablespoon at a time, tasting after each addition, until the level of spiciness suits you. Add salt to taste. Add shrimp, raise heat to medium high and cook, stirring slowly, 3 to 4 minutes or until shrimp are just cooked through. Serve hot or at room temperature. 6 servings. The sauce can be made several days ahead of time and refrigerated. Rick Bayless”s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless (Scribner,). jmerrill@prodigy.com Posted to MC-Recipe Digest by M. Hicks <nitro_ii@email.msn.com> on Feb 6, 1998

Cooking Temperature:

Recipe Serves: 1

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