Friday, July 10, 2009

Chipotle Shrimp

I'm holding a cookbook hostage from the library. I do this often because I fall in love with them and don't want to return them, so I keep renewing them. This particular one is Rick Bayless' Mexican Everyday. I've gotten it before and really liked what I made from it, and I happened to spot it several weeks ago when I was looking at cookbooks at the library. I'm honestly not entirely sure how long I've had it now...I think I've renewed it three times now. I really should just buy it or see if it's on Google Books. Jen B. turned me on to Rick Bayless, and I just heart him now. I was super excited when he won his round of Top Chef Masters on Bravo.

Anyway, I was looking for something to do with shrimp recently and looked in this cookbook for ideas. One recipe stood out--Chipotle Shrimp. I had everything on hand except a can of diced tomatoes, which I had regretfully used just a few days before I looked up the recipe. D'oh! So I slated it for tonight so the husband and I could have it after the kids go to bed. I'm super excited to try it. The picture looks fantastic!!

Chipotle Shrimp

1 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained
2 to 3 canned chipotle chiles en adobo
1 Tbsp chipotle canning sauce
2 Tbsp vegetable or olive oil
3 garlic cloves, peeled and finely chopped or crushed through a garlic press
About 1-1/2 cups fish or chicken broth or water
1 to 1-1/4 pounds medium-large shrimp, peeled and deveined, tail left on if you wish
About 1/4 cup (loosely packed) roughly chopped cilantro, for garnish

Pour the drained tomatoes into a blender or food processor. Add the chipotle chiles and chipotle canning sauce. Process until smooth.

In a very large (12-inch) skillet, heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes to allow the flavors to meld. Add enough broth or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.

Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes. Stir in a little more broth or water if the sauce has thickened too much.

Scoop onto dinner plates and sprinkle with the cilantro.


Mmmmm...I can't wait! I think I'm going to make some basmati rice to go with this with some cilantro and lime in it. We're also making margaritas. I love doing mini date nights with the husband on Friday nights!


Wowie, wow, wow!!!! This dinner was AMAZING. Just amazing!!!!!!!!!!!!!! I dare say this is the best dinner I have ever made and one of the best dinners I've ever eaten. This is highly embarrassing, but I licked my plate. Seriously. I could not get enough of this. The husband thought a few bites of his were too spicy, but I thought they were all fine. I ended up making Chipotle Copycat Lime Rice which was awesome, too. I think that will be my new go-to rice to accompany Mexican dishes.


AndreaQ said...

Claire, I made something very similar to this a few weeks ago (haven't gotten around to posting it of course!). Mine has wine in it but it's also got shrimp, chipotle, cilantro and tomatoes in it. Crazy!

Claire said...

Andrea, was it awesome??? If you post yours I'll have to try it and see how it compares. :) My husband is from Louisiana and kept expecting it to taste like shrimp creole or some other Cajun dish because it looked just like that.

How are your plants doing? Mine are pretty much dead, but I'm not giving up hope yet!!

The Mulligan Family said...

That sounds so yummy. I may be adding that to our menu this week. Mmm Mmm good!

Joanne said...

That sounds amazing!