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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe comes from Rick Bayless's Mexican Kitchen. It has become a must bring favorite to parties and pot lucks. Ingredients:
6 garlic cloves, unpeeled |
1 small white onion, sliced 1/4 inch thick |
6 oz (1 medium or 2-3 plum) ripe tomatoes (or 6 oz of canned tomatoes, drained, if good tomatoes aren't available) |
3/4 tsp black pepper (freshly ground) |
1/8 tsp cloves, ground |
2 tb olive oil |
2-4 tb very finely chopped canned chipotle chiles, drained before chopping |
1/2 tsp salt |
2 lbs about 50 medium large shrimp (26-30 size), peeled with tail left on. |
Directions:
1. On an ungreased griddle or heavy skillet over medium heat, roast the garlic, turning now and then, until soft (they will blacken in spots, that's OK) about 15 minutes. Let cool and then peel.
2. Roast the tomatoes on a baking sheet 4 inches below a hot broiler until blackened in spots and soft-5-6 minutes. Flip and roast the other side. Cool and peel, collecting all the juices. If using canned tomatoes, no need to peel.
3. Combine all the roasted ingredients in a food processor with the pepper, cloves and 1/4 C water or tomato juice from the tomatoes. Process to medium smooth puree.
4. In a large skillet, heat the oil over medium high. When a drop of the puree sizzles noisily, add it all at once. Stir for several minutes as the mixture sears and darkens, then reduce heat to medium low and cook, stirring regularly, until very thick (about 5 minutes).
5. One Tbsp at a time stir in the chopped chipotles, tasting until the thick salsa suits your taste for spiciness. Season with salt to taste.
6. Add the shrimp and stir slowly for 3-4 minutes until the shrimp are just cooked through. (The sauce should nicely coat the shrimp, but it won't pool around them-this is not a saucy dish, but rather dry, making it good for finger food). Taste and adjust salt as needed.
7. Pile on a platter and serve. Good hot or room temperature.
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