This is a Rick Bayless recipe from the WSJ Saturday edition December 17. Loved, loved, loved this! I used Muir Glen fire-roasted tomatoes and two large chipotles along with the sauce. It is quite spicy, but in a good way. I also used a little less than a pound of 26-32 per pound shrimp (for 2).
I made a boo-boo! I had chicken broth I had steeped the shrimp shells in, set out...planning to use it in the shrimp, and plain broth set out for the rice. I mistakenly picked up the shrimp-infused broth and threw it in the rice. Actually, that was pretty good. It all went well with a creamy coleslaw.
Chipotle Shrimp
Yield: 4 servings
Active preparation time: 15 minutes
Total time: 20 minutes
15-ounce can diced tomatoes in juice, preferably fire-roasted, drained
2 to 3 canned chipotle chilies en adobo
1 tablespoon sauce from can of chipotles
2 tablespoons vegetable or olive oil
3 garlic cloves, peeled and finely chopped, or crushed through a garlic press
1-1/2 cups chicken (or fish) broth or water
Salt
1 to 1-1/4 pounds medium-large shrimp, peeled and deveined (21-25 per pound)
1/4 cup roughly chopped cilantro
Pour the drained tomatoes into the blender or food processor. Add the
chipotle chilies and sauce. Process until smooth.
In a 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 shrimp to the pan. Cook, stirring nearly constantly, until the shrimp
are cooked through, about 4 minutes. Stir in a little more broth if the
sauce has thickened too much.
Serve and sprinkle with cilantro.
Gulf-Coast-Style White-Rice Pilaf
Yield: 6 to 8 servings
Active preparation time: 10 minutes
Cooking time: 35 minutes
1-1/2 tablespoons vegetable or olive oil
1-1/2 cups white rice
1 small white onion, chopped into 1/4-inch pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
1-3/4 cups chicken broth
1 teaspoon salt
3 tablespoons coarsely chopped flat-leaf parsley, for garnish
Preheat the oven to 350°. Set a medium (3-quart) ovenproof saucepan over
medium heat. Add the oil, rice and onion. Stir frequently until the grains
of rice turn from translucent to milky white, about 5 minutes.
Add the garlic and stir a few seconds, until fragrant, then add the chicken
broth and salt. Stir a few times, then let mixture come to a full boil.
Cover the pan. and set on a rack in the middle of the oven. Bake 25 minutes.
Remove from oven and let stand 5 minutes.
Fluff with a fork and sprinkle with chopped parsley.
I made a boo-boo! I had chicken broth I had steeped the shrimp shells in, set out...planning to use it in the shrimp, and plain broth set out for the rice. I mistakenly picked up the shrimp-infused broth and threw it in the rice. Actually, that was pretty good. It all went well with a creamy coleslaw.
Chipotle Shrimp
Yield: 4 servings
Active preparation time: 15 minutes
Total time: 20 minutes
15-ounce can diced tomatoes in juice, preferably fire-roasted, drained
2 to 3 canned chipotle chilies en adobo
1 tablespoon sauce from can of chipotles
2 tablespoons vegetable or olive oil
3 garlic cloves, peeled and finely chopped, or crushed through a garlic press
1-1/2 cups chicken (or fish) broth or water
Salt
1 to 1-1/4 pounds medium-large shrimp, peeled and deveined (21-25 per pound)
1/4 cup roughly chopped cilantro
Pour the drained tomatoes into the blender or food processor. Add the
chipotle chilies and sauce. Process until smooth.
In a 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 shrimp to the pan. Cook, stirring nearly constantly, until the shrimp
are cooked through, about 4 minutes. Stir in a little more broth if the
sauce has thickened too much.
Serve and sprinkle with cilantro.
Gulf-Coast-Style White-Rice Pilaf
Yield: 6 to 8 servings
Active preparation time: 10 minutes
Cooking time: 35 minutes
1-1/2 tablespoons vegetable or olive oil
1-1/2 cups white rice
1 small white onion, chopped into 1/4-inch pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
1-3/4 cups chicken broth
1 teaspoon salt
3 tablespoons coarsely chopped flat-leaf parsley, for garnish
Preheat the oven to 350°. Set a medium (3-quart) ovenproof saucepan over
medium heat. Add the oil, rice and onion. Stir frequently until the grains
of rice turn from translucent to milky white, about 5 minutes.
Add the garlic and stir a few seconds, until fragrant, then add the chicken
broth and salt. Stir a few times, then let mixture come to a full boil.
Cover the pan. and set on a rack in the middle of the oven. Bake 25 minutes.
Remove from oven and let stand 5 minutes.
Fluff with a fork and sprinkle with chopped parsley.