Ingredients
- 6 garlic cloves, unpeeled
- 1 small white onion, sliced 1/4-inch thick
- 6 ounces (1 medium-small or 2 to 3 plum) ripe tomatoes
- 3/4 teaspoon black pepper, preferably freshly ground
- 1/8 teaspoon cloves, preferably freshly ground
- 1/4 cup water
- 2 tablespoons olive oil
- 2 to 4 tablespoons Essential Sweet and Smoking Chipotle Seasoning Salsa or 2 to 4 tablespoons very finely chopped canned chipotle chiles, drained before chopping
- Salt, about 1/2 teaspoon
- 2 pounds (about 50) medium-large shrimp
- 3 cups cooked long-grain white rice, warm
- 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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By neverquietagain
Colorado Spring...
on July 29, 2010
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Easy, readily accessible ingredients, and complex flavor. I made this for my husband and myself, and reduced all the ingredients by 1/2. I also made these changes - I don't have a cast iron skillet, and so sauteed the onions in just barely enough oil, and really tenderized them. I also reduced the chipotle, which I took from a can of chipotles in adobo sauce, down to 2 teaspoons, and we thought it hot enough. {Now stop that laughing! I can't imagine using 1Tablespoon (remember - our recipe was reduced by half! My mouth is still tingling -but in a good way!} I also used 2 vine-ripened tomatoes, approximately 4 ounces each, and apart from not cooling the tomatoes, and peeling the garlic and baking/broiling it with the tomatoes and a drizzle of oil, didn't change anything else. The cloves were essential to this dish. If you reduce the recipe like I did, it's hard to reduce to 1/16 of a teaspoon, so add the barest dusting, and very slowly increase until you get the hint of cloves.
I only checked out this recipe, because my brother and sister-in-law hated Mexican cooking, until they tried a Rick Bayless recipe. My husband and I always loved Mexican, but now we love Rick Bayless, too!
By jennifer899396
Milwaukee, WI
on July 02, 2007
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Relatively easy. Great flavor-just add a little chipotle at a time. I only added 1/2 the shrimp (smaller than called for. There really wasn't any extra sauce. Would make double sauce for 2 lbs or shrimp. Served with sauteed onions, white rice and fresh tortillas. Will definately make again.
By Shirleygue
new york, NY
on January 07, 2007
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This recipe is full of flavor and spice! A warning to those who can't stand spicy foods-- this one is very spicy. Next time I make it, I'll add less chipotle chilies (that's just my personal preference. However, if you can take the heat, go for it! this recipe is definitely for you!
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