Tuesday, May 27, 2008

Chipotle Shrimp

This is one of my new favorite recipes. We served the shrimp as tacos, but it would be just as good over rice. It's got a bit of a kick, so we garnished the tacos with cucumber, avocado, and green onions. They were great. This is a good recipe, and it would work just as well with virtually any other kind of meat - boneless chicken thighs would be perfect.

1 can (15 oz) fire-roasted tomatoes, drained
2 or 3 chipotle chiles en adobo
1 tablespoon chipotle canning sauce
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup white wine
1 teaspoon salt
1 lb. medium-large shrimp, peeled and deveined
1/4 cup cilantro, roughly chopped

Pour the drained tomatoes into a blender or food processor. Add the chipotle chiles, and process till smooth.

In a large skillet, heat the oil over medium heat. Add the garlic, and stir until golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes. Add enough wine to achieve a light tomato sauce consistency. Bring back to a boil. Taste, and season to taste with salt.

Add the shrimp to the pan. Cook, stirring frequently, until the shrimp a cooked through, about 4 minutes.

Garnish with cilantro.

--Adapted from Rick Bayless' excellent cookbook, Mexican Everyday

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