| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Latimes3 | 4 | servings | |
INGREDIENTS
| – [Camarones O Langostinos Enchipotlados]- | ||
| 2 | Seeded ancho chiles | |
| 2 | Guajillo chiles | |
| 5 | Dry chipotle chiles | |
| (or 3 canned chipotles en adobo) | ||
| 2 | lb | Tomatoes |
| 5 | Garlic cloves; peeled | |
| 1 | ts | Salt -; (to 2 tspns) |
| 1/4 | c | Olive oil |
| 2 | lb | Jumbo shrimp -; (heads on) |
| (or fresh langoustines) |
INSTRUCTIONS
Seed ancho, guajillo and chipotle chiles and remove veins. Cover ancho, guajillo and, if using, dry chipotle chiles in bowl with boiling water and let stand 30 minutes. Drain well. Roast tomatoes on griddle over medium-high heat, turning frequently, until blackened all over, 10 to 15 minutes. Remove to bowl as they are done. When cool enough to handle, peel away charred skin, letting juices drip back into bowl. Place roasted tomatoes in blender with drained chiles, (add canned chipotles, if using) and garlic. Process to smooth puree; taste for seasoning and add salt to taste. Heat oil to rippling over high heat in large skillet. Add shrimp and cook 1 minute on each side. Pour sauce over shrimp and cook 5 minutes more. Serve immediately. Yields 4 servings. Each serving: 349 calories; 897 mg sodium; 221 mg cholesterol; 18 grams fat; 17 grams carbohydrates; 33 grams protein; 3.36 grams fiber Recipe Source: Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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