| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Lifetime tv, Life5 |
6 |
servings |
INGREDIENTS
| 6 |
|
Garlic cloves; unpeeled |
| 1 |
sm |
White onion; sliced 1/4-inch |
|
|
; thick |
| 1 |
md |
Ripe tomatoes |
| 3/4 |
ts |
Black pepper; preferably freshly |
|
|
; ground |
| 1/8 |
ts |
Cloves; preferably freshly |
|
|
; ground |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Black chipotle salsa; see recipe or, up |
|
|
; to 4 |
| 2 |
tb |
Very finely chopped canned chipotle; drained before |
|
|
; chiles, chopping, up to 4 |
|
|
Salt; about 1/2 teaspoon |
| 2 |
lb |
Medium-large shrimp |
INSTRUCTIONS
Roasting the flavorings.
1. 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 min. Cool and peel.
2. 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 min. per
side.
3. Roast the tomatoes on an ungreased baking sheet set 4 inches below a
very hot broiler until blackened in spots and soft, about 6 min., flip and
roast the other side. Cool and peel, collecting all the juices with the
tomatoes.
The sauce.
1. 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.
2. In a very large (12-inch) skillet, heat the oil over medium high. When
hot enough to make a drop 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 min. A tablespoon at a time, stir in the Black Chipotle
Salsa (or chopped chipotles), tasting until the thick salsa suits your own
penchant for spiciness. (I think these are best when they've reached the
upper levels of heat.) Taste, season with salt and remove from the heat.
The shrimp.
1. Peel the shrimp, leaving the final joint and the tail intact. One at a
time, devein the shrimp by laying them flat on you work surface and making
a shallow incision down the back, exposing the (usually) dark intestinal
track and scraping it out.
2. Return the skillet with the sauce to medium-high heat. Add the shrimp,
then slowly stir and turn for about 3 to 4 min., until the shrimp are just
cooked through. (The sauce should nicely coat the shrimp, though it won't
really pool around them.) Taste a shrimp, sprinkle on a little more salt if
necessary, then pile up the crustaceans on a rustic platter and carry them
to the table.
Copyright credit: 1996 by Rick Bayless and Deann Groen Bayless © 1996
Lifetime Entertainment Services. All rights reserved.
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