Name: Chipotle Shrimp
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

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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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