Thursday, October 13, 2005

Chipotle adds smoky flavor to shrimp

You first feel the familiarity of the soft warm-undulated body of the cooked shrimp curled on your tongue. But then, the unexpected flavors of tomato, garlic and cloves subtly builds to a crescendo of something new, exciting and different.

Pulling on the shrimp’s tail, your lips envelop it wholly just before the moist morsel breaks free. You breathe in and the smoky roasted ingredients burst, full bodied and tantalizingly teasing their way throughout your mouth. Seconds later, the fresh spicy heat of the chipotle pepper puree hits you making you flush slightly at the experience.

This easy chipotle shrimp creates an overwhelming alternative to the usual shrimp with a tomato-horseradish cocktail sauce — and oh so easy since you roast the ingredients on the stove top in dry pans and then throw all but the shrimp into the blender.You do have to have three burners going and the broiler. But deveining the shrimp takes longer than any other part of this Mexican favorite.

And if you want, make the sauce a day or two in advance and set it aside to cook the shrimp in the next day when guests arrive. Within minutes you have something marvelous. Adjust the heat you desire by adding less or more of the chipotle puree. Use it as an appetizer or as a main course. The first time I made this was for my wife and one of her weekly gathering of Latino friends. Colombian born, she was not a fan of other chipotle dishes I've made, but this one converted her.

Buen provecho!

Chipotle ShrimpPuree
3-4 chipotle peppers out of a can of chipotle in adobo sauce
2 pounds shrimp, shell on
4-6 garlic cloves
1 small onion sliced thick
1 medium tomato
½ teaspoon ground black pepper
1/8 teaspoon ground cloves
½ cup water
2 tablespoons oil
1 teaspoon salt

Preparation: Remove the shrimp shell, leaving the tail and cut along the back of the shrimp and remove the dark vein. Set the shrimp aside in the refrigerator. Puree the chipotle peppers. Chipotle in adobo sauce is available at any Latino grocery. Place the garlic cloves in a small skillet and cook until soft and blackened.

In another skillet cook the onion slices. Cut the tomato in half, core, and place in a pan close to the broiler and cook until the skin blackens in spots. Then remove the skin. Place all the roasted ingredients in a blender, add the water, pepper and clove, and puree.Heat the oil in a large skillet, add the tomato puree. Heat on medium high until sauce thickens, reduce the heat and add a tablespoon of chipotle puree to the mixture until you get the desired heat. Add salt to taste. Turn the heat up to medium high and add the shrimp, stirring until the shrimp turn pink. Serve hot.


Blogger farmgirl said...

Hi Avon,
I linked here from the nice comment you left on my blog, Farmgirl Fare. Congratulations on the birth of your brand new baby blog! This recipe sounds yummy, and just yesterday I noticed a dusty little can of chipotle peppers hiding in the pantry. Hmmmm. . . Wishing you lots of fun food blogging. But beware; it's addicting. Kinda like eating. : )

5:27 PM  

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