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!!
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.