Rick Bayless, one of America's finest chefs, specializes in Mexican
cuisine and is owner of Frontera Grill in Chicago. He generously shares
his recipes on his site.
Ingredients
6 garlic cloves, unpeeled
1 small white onion, sliced 1/4-inch thick
6 ounces (1 medium-small or 2 to 3 plum) ripe tomatoes
3/4 teaspoon black pepper, preferably freshly ground
1/8 teaspoon cloves, preferably freshly ground
2 tablespoons olive oil
2 to 4 tablespoons very finely chopped canned chipotle chiles, drained
before chopping
Salt, about 1/2 teaspoon
2 pounds (about 50) medium-large shrimp
Directions
Roasting the flavorings. 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 minutes. Cool and
peel. 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
minutes per side. Roast the tomatoes on a baking sheet set 4 inches
below a very hot broiler until blackened in spots and soft, about 6
minutes; flip and roast the other side. Cool and peel, collecting all
the juices with the tomatoes.
The sauce. Combine all the roasted ingredients in
a food processor or blender, along with the pepper, cloves and 1/4 cup
water. Process to a medium-smooth puree. 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 minutes.
A tablespoon at a time, stir in the 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. Peel the shrimp, leaving the final joint
and the tail intact. One at a time, devein the shrimp by laying them
flat on your work surface and making a shallow incision down the back,
exposing the (usually) dark intestinal track and scraping it out
Return the skillet with the sauce to medium-high heat. Add the shrimp,
then slowly stir and turn for about 3 to 4 minutes, 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.
Source: Frontera Grill Rick Bayless http://www.fronterakitchens.com/cooking/recipes/chipotleshrimp.html
See http://www.fronterakitchens.com/
and http://www.rickbayless.com/
and Frontera
Grill in Chicago Rick's recipes with Chipotles
See a list of Rick Bayless recipes with chipotles using his website's
search function: http://www.rickbayless.com/search/?q=chipotle
Rick Bayless Cook Books
[Chiles] [Shrimp]
[Chipotles] [Rick
Bayless] [Mexican] [Collections]
Checkout Cookbooks by Rick Bayless who has been acclaimed widely as America’s
foremost proponent of Mexico’s thrillingly diverse cuisine. In his
five cookbooks, he focuses on classic Mexican dishes, delving into their
traditional foundations, cooking methods and cultural backgrounds.
- Mexican Everyday, by Rick Bayless with Deann Groen Bayless.
(W.W. Norton & Company) Photographs by Christopher Hirsheimer
- Rick & Lanie's Excellent Kitchen Adventures, by Rick
Bayless and Lanie Bayless with Deann Groen Bayless. (Stewart, Tabori
& Chang 2004) Photographs by Christopher Hirsheimer
- Mexico–One Plate at a Time, by Rick Bayless, JeanMarie
Brownson and Deann Groen Bayless (Scribner, Fall 2000)
- Salsas That Cook, by Rick Bayless with JeanMarie Brownson
and Deann Groen Bayless (Simon & Schuster 1998)
- Rick Bayless's Mexican Kitchen, by Rick Bayless with Deann
Groen Bayless and JeanMarie Brownson (Scribner 1996)
- Authentic Mexican: Regional Cooking from the Heart of Mexico,
by Rick Bayless with Deann Groen Bayless (William Morrow and Company,
Inc., 1987)
- Fiesta at Rick's by Rick Bayless with Deann Groen Bayless.
(W.W. Norton & Company, 2010).
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