Since I love to cook shrimp dishes I went ahead with this Chipotle Shrimp for my first Rick Bayless recipe. In his cookbook, Mexican Everyday, Rick says that chipotle shrimp is very popular along the Veracruz coast of Mexico and that there is sure to be a version of it on every restaurant menu. I can see why. This dish delivers just the right punch of heat without overpowering the delicate shrimp. With very few ingredients it was simple to put together. We enjoyed ours served over pasta, but it is equally as good all on it's own.
*Also included below are a couple different riffs, including a vegetarian option.
Adapted From Mexican Everyday by Rick Bayless
One 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained
2-3 canned chipotle chiles en adobo
1 tablespoon chipotle canning sauce
2 tablespoons vegetable or olive oil
3 garlic cloves, peeled and finely chopped or crushed
About 1-1/2 cups fish or chicken broth or water
1 to 1-1/4 pounds medium-large shrimp, peeled and deveined, tail left on if you wish
About 1/4 cup (loosely packed) roughly chopped cilantro, for garnish
Pour the drained tomatoes into a blender or food processor. Add the chipotle chiles and chipotle canning sauce. Process until smooth.
In a very large (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 the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes. Stir in a little more broth or water if the sauce has thickened too much.
Scoop onto dinner plates and sprinkle with cilantro.
A couple different simple riffs:
Replace the shrimp with scallops
In a very large nonstick skillet, heat 2 tablespoons olive oil over high heat. Add 1 pound firm tofu, cut into 3/4 inch cubes, and stir until it starts to brown, about 5 minutes; remove to a plate. Add another tablespoon of oil to the pan, with 1 small eggplant, peeled and cubed; lower the heat to medium-high and stir-fry until the eggplant is soft but not mushy. Add the recipe's garlic and stir for a minute, then add the tomato mixture, 3/4 cup veggie broth and 2 teaspoons soy sauce. Add the tofu back to the pan, season and serve.