| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Emlive10 |
1 |
servings |
INGREDIENTS
| 6 |
|
Garlic cloves; unpeeled |
| 1 |
sm |
White onion; sliced 1/4-inch |
|
|
; thick |
| 6 |
oz |
Ripe tomatoes; (1 medium-small or 2 |
|
|
; to 3 plum) |
| 3/4 |
ts |
Black pepper; preferably freshly |
|
|
; ground |
| 1/8 |
ts |
Cloves; preferably freshly |
|
|
; ground |
| 1/4 |
c |
Water |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Essential Sweet and Smoking Chipotle; drained before |
|
|
; Seasoning Salsa or 2 to 4 tablespoons, chopping, up to 4 |
|
|
; very finely chopped canned chipotle |
|
|
; chiles |
|
|
Salt; about 1/2 teaspoon |
| 2 |
lb |
Medium-large shrimp; (about 50) |
| 3 |
c |
Cooked long-grain white rice; warm |
| 1 |
tb |
Finely chopped fresh cilantro leaves |
INSTRUCTIONS
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.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 961 Calories (kcal); 29g Total Fat; (27% calories from fat);
17g Protein; 157g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food
Exchanges: 9 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Recipe by: EMERIL LIVE SHOW #EM1C43
Converted by MM_Buster v2.0n.
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