One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.
Laurie Colwin

Sunday, January 20, 2008

Chipotle Shrimp

Adapted from Everyday Mexican by Rick Bayless

It's been a sort of rough week with one thing and another, and I'm glad to be able to write about something fun. Trust me. This is a major keeper. I served it over The Best Way to Cook Rice, and we drank Champagne with it; Cava or beer would also be good choices.  I'm busy thinking about what other accompaniments would go well with it. In the summer maybe cucumber and watermelon salad? Creamed corn?

I have never, and I mean never, not one time, heard anyone criticize a Rick Bayless recipe. Mexican Everyday is the book of his that I use, but I imagine you can't go wrong with any book written by him.


Chipotle Shrimp
Adapted from Everyday Mexican by Rick Bayless

One 15-ounce can Muir Glen fire-roasted diced tomatoes in juice, drained
2 to 3 canned chipotle chiles en adobo
1 tablespoon chipotle canning sauce
2 tablespoons olive oil
3 garlic cloves, peeled and chopped
1 to 1-1/2 cups chicken broth
Salt
Two pounds large shrimp peeled*
About 1/4 cup loosely packed chopped cilantro (do not omit this, unless you are one of the unfortunates to whom cilantro tastes like soap)

Put the drained tomatoes into a blender or food processor with the chipotle chiles and chipotle canning sauce, and process until smooth.

In a large skillet or braiser pan, heat the oil over medium heat, add the garlic, and stir until fragrant. Be sure not to let the garlic go past a very pale gold color, or it will be bitter. Pour the tomato mixture from the blender into the pan and cook, stirring frequently, for about 5 minutes. Add one cup of broth or water and cook until the mixture reaches a fairly light tomato-sauce consistency.

When you add the shrimp to the pan, they are to be stirred until just cooked through, which does not take a very long time, so at this point before you add them to the pan, you want to make sure the sauce is the consistency you want to eat.  (After you have made this once, you will figure out how thick or thin you like the sauce.)  Add salt to taste, but be sparing because the broth may be salty, and sometimes the shrimp are salty. 

At this point I heat the unused half cup of  chicken broth in a Pyrex cup in the microwave so that if I want to thin the sauce after the shrimp are added, I won't overcook the shrimp waiting for something cold I added to the pan to heat up.

Add the shrimp to the pan. Stir until the shrimp are just cooked through. The amount of time will depend on the size of your shrimp.  This is when you can stir in a little of the reserved heated broth if you want to thin the sauce a little.

Serve over a little white rice, sprinkle cilantro over the top.

*I personally don't devein my shrimp, but if you prefer to, by all means do so.

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9 comments:

  1. I'm glad you liked it, Victoria! And thanks for the link to homemade chipotle chilies-- that sounds like something that would be super-fun to try.

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  2. Hi, Hanne,

    Yes, I liked it A LOT! It might have to replace shrimp creole as my birthday dinner.

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  3. I actually love adobo but I've never thought of making my own. I really like Bayless' recipes. The flavor combos just always work...
    and really you add champagne to any meal and it's gonna up the yum factor yeah??

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  4. Oh my my my. I have been wondering what to make for a dinner I'm having this weekend with friends and I think this might be the #1 contender.

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  5. EB, Yep. Champagne always ups the ante, doesn't it?

    Luisa, I hope you tried this and liked it. I thought it was great and easy. I also thought the possibilities of what to serve with it are enthralling - rice, guacamole, buttered peas, tortilla chips (sorry - but they would be a little like pappadums with Indian food), cucumber salad in sour cream dressing or a salad with cucumber, watermelon, and feta cheese, baked banana splits for dessert or the new Haagen Dazs Dulce de Leche ice cream. This could go on and on and on......

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  6. Kudos on drinking the Champagne! We love pairing up our shrimp dishes with a bubbly, they do well together. Will have to check out the paella pan. thanks!

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  7. Hi, White on Rice Couple,

    Thanks for dropping by. I checked out your site, and it's great with very beautiful, wonderful pictures. I haven't heard the expression "white on rice" since I lived in Atlanta!

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  8. Hi Victoria, just a not to let you know that the tea is on its way! Also, we are going to check out some paella pans on Wednesday! Thanks for the idea!

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  9. Hi,

    Shrimp is one of my favorite seafood and as I stumble for recipe I found this blog. Thanks for sharing your recipe. :)

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