Email to Cat      

Shrimp: Chipotle Shrimp

Source of Recipe


From "Rick Bayless's Mexican Kitchen"






List of Ingredients



• 6 cloves garlic, unpeeled
  
• 1 small white onion, sliced to about 1/4-inch thick
  
• 6 ounces (1 medium round or 2 to 3 plum) ripe tomatoes
  
• 3/4 tsp freshly ground black pepper
  
• 1/8 tsp ground cloves
  
• 2 Tbsp olive oil
  
• 2 to 4 Tbsp very finely chopped canned chipotle chiles, drained before chopping
  
• Salt
  
• 2 pounds (about 50) medium-large shrimp
  






Instructions



1. On a heavy, ungreased griddle on medium heat, roast garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes. Cool and peel. While garlic is roasting, lay onion slices on a small square of aluminum foil, set on a griddle and let sear, brown and soften, about 5 minutes per side. Place tomatoes on a baking sheet and place 4 inches under a hot broiler, roasting until blackened in spots and soft, about 6 minutes; flip and roast the other side. Cool and peel, discarding skin and collecting and reserving all juices with tomatoes.
   
   
2. In bowl of a food processor fitted with a metal blade, combine garlic, onion and tomatoes and their juices, along with pepper, cloves, and 1/4 cup water. Process to a medium-smooth purée. In a large skillet, heat oil over medium-high heat. When hot enough to make a drop of the purée sizzle noisily, add all purée at once. Stir for several minutes as mixture sears and darkens, then reduce heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. A tablespoon at a time, stir in chopped chipotles, tasting until the thick salsa suits your own penchant for spiciness. Taste, season with salt, and remove from heat.
   
   
3. Peel shrimp, leaving final joint and tail intact, and devein. Return skillet with sauce to medium-high heat. Add shrimp, then slowly stir and turn for 3 to 4 minutes, until shrimp are cooked just through. Taste a shrimp, sprinkle on a little more salt if necessary, then pile shrimp on a rustic platter and serve with rice.
   
   Serves 6
   
   ..........
   
   CLASSIC WHITE RICE
   
   • 2 Tbsp vegetable or olive oil
   • 1 large white onion, peeled, diced
   • 2 cups rice, preferably medium grain
   • 2-1/2 cups chicken stock
   • 1-1/2 tsp salt
   • 1/2 cup loosely packed chopped cilantro
   
   Preheat oven to 350° F.
   
   In a 3-quart, ovenproof saucepan or small Dutch oven, heat oil over medium heat. Add onion and rice and cook, stirring regularly, until rice turns chalky looking, about 5 minutes.
   
   Add chicken stock and salt, stir once, scrape down any rice kernels clinging to sides of pan, cover tightly and bake for 25 minutes. Uncover and bite into a grain of rice; it should be nearly cooked through. If the rice is just about ready, re-cover and let stand out of oven for 5 to 10 minutes longer to complete cooking. If rice seems far from done, re-cover, return to oven, and continue baking for 5 minutes or so; re-test, then let stand out of oven for a few more minutes. Sprinkle cilantro over rice, use fork to fluff the mixture, fold in cilantro, and serve.
   
   Serves 6 to 8