Ingredients Jump to Instructions ↓

  1. 6 Garlic cloves - unpeeled

  2. 1 White onion - sliced (small) into 1/4-inch-thick rounds

  3. 6 oz 170g Ripe tomatoes

  4. 3/4 teaspoon 3.8ml Freshly ground black pepper

  5. 1/8 teaspoon 0.6ml Freshly ground cloves

  6. 1/4 cup 59ml Water

  7. 2 tablespoons 30ml Olive oil

  8. 2 tablespoons 30ml Minced canned chipotle chilies (2 to 4)

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 2 lbs 908g / 32oz Shrimp - (medium-large) peeled deveined, tails intact

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Recipe by: San Diego Union-Tribune To roast the flavorings, cook garlic on an ungreased griddle or in a heavy skillet over medium heat, turning occasionally, until soft, about 15 minutes; they will blacken in spots. Cool and peel. Meanwhile, lay the onion slices on a piece of foil on the griddle; cook until browned and soft, about 5 minutes per side. Roast tomatoes on a baking sheet in the broiler until blackened in spots and soft, about 6 minutes per side. Cool and peel, collecting all the juices. Puree garlic, onion and tomatoes in a blender or food processor with pepper, cloves and water. Heat oil in a large skillet over medium-high heat. When hot, add puree all at once. Cook and stir several minutes until mixture darkens, then reduce heat to medium-low and continue cooking and stirring until mixture is very thick, about 5 minutes. Stir in the chipotles a tablespoon at a time, tasting after each addition, until the level of spiciness suits you. Add salt to taste. Add shrimp, raise heat to medium high and cook, stirring slowly, 3 to 4 minutes or until shrimp are just cooked through. Serve hot or at room temperature.

  2. servings. The sauce can be made several days ahead of time and refrigerated. "Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine" by Rick Bayless (Scribner,).


Send feedback