Monday, November 29, 2010

Chipotle Shrimp

I think it was last summer that I "discovered" chipotle chiles in adobo sauce, but I seriously cannot imagine my life before them.  I realize this sounds dramatic, but I really do use them all.the.time.  I usually only use one or two at a time, so I keep the rest in a ziploc bag (with the canning liquid) in the refrigerator.  They keep pretty well there, but I usually use them pretty quickly anyway :-)

This meal was really quick and easy, and is open to endless variations.  Saute some veggies in the skillet before building the sauce, serve them as soft tacos with all the fixings, substitute scallops, chicken, tofu, pork, or beef, serve over pasta, sprinked with queso fresco or cojita... the list goes on and on.  I consider a meal to be quick if it comes together in under an hour, but this one is on the table in 15 minutes.  Another hit from Rick Bayless - quick, easy, healthy, delicious.  What else could you ask for?

One Year Ago:  Spinach, Mushroom, and Pesto Lasagna

Chipotle Shrimp
adapted from Rick Bayless, Mexican Everyday
serves 4
  • One (15-ounce) can diced fire-roasted tomatoes in juice, drained
  • 2-3 canned chipotles en adobo
  • 1 Tbs chipotle canning sauce
  • 2 Tbs vegetable oil
  • 3 garlic cloves, minced
  • salt
  • 1 pound shrimp, peeled and deveined
  • about 1/4 cup loosely packed, roughly chopped cilantro
  • chicken broth (optional)
Pour the drained tomatoes into a blender or food processor.  Add the chipotle chiles and the canning liquid, and process until smooth.

Heat the oil in a large skillet over medium heat.  Add the garlic and stir until fragrant and golden, about 1 minute.  Add the tomato mixture,  and cook about 5 minutes, stirring frequently.  Taste and season with salt (about 1 teaspoon).  If desired, thin out the sauce a bit with chicken broth or water.

Add the shrimp to the pan, and coo, stirring constantly, until the shrimp are pink and curled up, about 4 minutes, or until they are cooked through.  Stir in a little broth or water if the sauce has thickened too much.

Transfer to dinner plates and sprinkle with cilantro.

10 comments: said...

This looks very luxurious. It has been ages since I have tried to cook with chipotles in adobo. Maybe I can try this one soon :-)

Carolyn said...

I adore chipotles in adobo. We actually have a hard time finding them in our local grocery store so we will travel a bit to buy a bunch to keep on hand.
Your shrimp look amazing!

Lindsey said...

This shrimp looks amazing! This could quite possibly become my new favorite meal. :) Can't wait to try it!

Vicki Wilde said...

Chipotle peppers and done in 15 minutes? Sold! SOunds delicious.

Kelsey said...

Yum, Josie! I can't wait to make this for FI. He'll love it!

Sarah from 20somethingcupcakes said...

We are on a similar wavelength! I just found a Cooking Light recipe for chipotle shrimp that I'm going to make this week. Yum!

Cara said...

What a lovely, simple dish! For some reason it's been forever since I bought chipotle peppers, and they definitely used to be a staple. What a great reminder that I need to pick some up :)

Anonymous said...

If subbing chicken for shrimp, would you pre-cook the chicken or still cook within the sauce? Thanks!

Josie said...

I would cook it in the sauce. Just chop the chicken into bite-sized pieces. It will also take a few more minutes to cook than the shrimp, so the sauce may thicken a bit more. If so, just add a little chicken broth before serving.

dining room table said...

I just tried this recipe and it is really delicious. I like it so much. I am glad that my cooking went great.

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