Shrimp chipotle with black chipotle salsa

6 servings

Ingredients

Quantity Ingredient
6 Garlic cloves; unpeeled
1 small White onion; sliced 1/4-inch
; thick
1 medium Ripe tomatoes
¾ teaspoon Black pepper; preferably freshly
; ground
⅛ teaspoon Cloves; preferably freshly
; ground
2 tablespoons Olive oil
2 tablespoons Black chipotle salsa; see recipe or, up
; to 4
2 tablespoons Very finely chopped canned chipotle; drained before
; chiles, chopping, up to 4
Salt; about 1/2 teaspoon
2 pounds Medium-large shrimp

Directions

Roasting the flavorings.

1. On an ungreased griddle or heavy skillet set over medium, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 min. Cool and peel.

2. While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 min. per side.

3. Roast the tomatoes on an ungreased baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 min., flip and roast the other side. Cool and peel, collecting all the juices with the tomatoes.

The sauce.

1. Combine all the roasted ingredients in a food processor or blender, along with the pepper, cloves and ¼ cup water. Process to a medium-smooth puree.

2. In a very large (12-inch) skillet, heat the oil over medium high. When hot enough to make a drop of the puree sizzle noisily, add it all at once.

Stir for several minutes as the mixture sears and darkens, then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 min. A tablespoon at a time, stir in the Black Chipotle Salsa (or chopped chipotles), tasting until the thick salsa suits your own penchant for spiciness. (I think these are best when they've reached the upper levels of heat.) Taste, season with salt and remove from the heat.

The shrimp.

1. Peel the shrimp, leaving the final joint and the tail intact. One at a time, devein the shrimp by laying them flat on you work surface and making a shallow incision down the back, exposing the (usually) dark intestinal track and scraping it out.

2. Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3 to 4 min., until the shrimp are just cooked through. (The sauce should nicely coat the shrimp, though it won't really pool around them.) Taste a shrimp, sprinkle on a little more salt if necessary, then pile up the crustaceans on a rustic platter and carry them to the table.

Copyright credit: 1996 by Rick Bayless and Deann Groen Bayless © 1996 Lifetime Entertainment Services. All rights reserved.

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