| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Seafood |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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