Rick's Chipotle Shrimp
Ingredients
- 4 garlic cloves, unpeeled
- 1 small white onion, sliced ¼ inch thick
- 4 oz ripe tomatoes (1 medium or 2 plum)
- 0.5 tsp freshly ground black pepper
- 1 pinch ground cloves
- 0.3 cup water
- 2 tbsp olive oil
- 2 tbsp chipotle seasoning salsa or 2-4 finely chopped canned chipotles
- 0.5 tsp salt, about ½ tsp
- 1 0.5 lb medium-large shrimp, peeled and deveined (tails on)
- 2 cup cooked long-grain white rice, warm
- 1 tbsp fresh cilantro, finely chopped
Instructions
- 1
Roast the unpeeled garlic cloves on an ungreased griddle or skillet over medium heat, turning occasionally, until soft (will blacken in spots), about 15 minutes. Cool and peel. Sear the onion slices on foil on the griddle, 5 minutes per side until browned. Broil the tomatoes on a baking sheet 4 inches from the broiler until blackened in spots and soft, about 6 minutes; flip and repeat. Cool and peel.
- 2
Combine all the roasted ingredients in a food processor with the black pepper, cloves, and water. Process to a medium-smooth purée.
- 3
Heat the olive oil in a very large skillet over medium-high until shimmering. Add the purée all at once — it will sizzle. Stir for several minutes as it sears and darkens. Reduce heat to medium-low; continue cooking, stirring regularly, until very thick, about 5 minutes.
- 4
Stir in the chipotle salsa a tablespoon at a time, tasting for heat. Season with salt. Remove from heat.
- 5
Return the skillet to medium-high. Add the shrimp and stir and turn for 3 to 4 minutes until just cooked through. Season if needed. Serve over warm rice, garnished with fresh cilantro.