florisandy
Well-known member
I first printed this out in March of 2004. (I’m still refining my organization of hundreds of recipes and came across this the other night…)
I halved this recipe using 12 (half pound) of 26-35 ct. shrimp but doubled the full amount of the sauce recipe as the reviewers suggested. Also, I thought why not since it’s such an easy prep and I’m using my food processor. I also heeded some reviewers by not marinating in the seafood marinade but simply in the chipotle purée in the fridge for an hour.
I guess I had fajitas on my mind and decided to add some chopped red onions and a jar of drained pimientos but only after following the recipe and tasting. After sautéing the shrimp until nearly finished (only used 1 TBS of evoo), I quickly added some red onions and the pimientos and stirred for a couple of minutes. There was no need to add salt and pepper as far as I was concerned.
I also made the most delicious packaged Mexican rice to go with it – Vigo Mexican Rice. Yum, yum, yum and speecy spicy! Where have I been??
As you’ll see from the photo, there’s a bit of evoo that made the fajita just a little bit greasy but was good nevertheless. I would cut the evoo down a bit in the food processor and for sautéing next time to accommodate making fajitas. Other than that, the shrimp in the sauce was very good on its own.
One more fajita to heat up with rice tomorrow night – can’t wait!
http://www.epicurious.com/recipes/food/views/Sauteed-Shrimp-with-Chipotle-Chiles-106630
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/IMG_0271-1.jpg
I halved this recipe using 12 (half pound) of 26-35 ct. shrimp but doubled the full amount of the sauce recipe as the reviewers suggested. Also, I thought why not since it’s such an easy prep and I’m using my food processor. I also heeded some reviewers by not marinating in the seafood marinade but simply in the chipotle purée in the fridge for an hour.
I guess I had fajitas on my mind and decided to add some chopped red onions and a jar of drained pimientos but only after following the recipe and tasting. After sautéing the shrimp until nearly finished (only used 1 TBS of evoo), I quickly added some red onions and the pimientos and stirred for a couple of minutes. There was no need to add salt and pepper as far as I was concerned.
I also made the most delicious packaged Mexican rice to go with it – Vigo Mexican Rice. Yum, yum, yum and speecy spicy! Where have I been??
As you’ll see from the photo, there’s a bit of evoo that made the fajita just a little bit greasy but was good nevertheless. I would cut the evoo down a bit in the food processor and for sautéing next time to accommodate making fajitas. Other than that, the shrimp in the sauce was very good on its own.
One more fajita to heat up with rice tomorrow night – can’t wait!
http://www.epicurious.com/recipes/food/views/Sauteed-Shrimp-with-Chipotle-Chiles-106630
https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/IMG_0271-1.jpg
