Shrimp with Spicy Chipotle Tomato Sauce

Source: Food & Wine by Rick Bayless

What’s my inspiration?

Love, love, love me some shrimp!!!  As per usual, food and wine magazine comes through.  What I particularly loved about this recipe is that it didn’t have nearly the amount of ingredients usually needed for a F&W recipe.  Also, it has a nice enough kick to make it interesting, but won’t burn your tongue either.  It was yummy served with some rice and grilled French bread.  Mmmm….

What you need:

  • One 15-ounce can diced tomatoes, drained
  • 2 tablespoons canola oil, plus more for grilling
  • 1/4 cup Salsa Negra with Chipotle
  • Salt and freshly ground pepper
  • 1 1/4 pounds large shrimp, shelled and deveined
  • Chopped cilantro, for garnish

What you do:

  • In a blender, puree the diced tomatoes.
  • In a medium saucepan, heat the 2 tablespoons of oil until shimmering. Add the tomato puree and cook over moderately high heat, stirring frequently, until very thick, about 7 minutes.
  • Add the Salsa Negra and 1/3 cup of water and simmer until slightly thickened, about 10 minutes. Season with salt and pepper.
  • Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.
  • Drizzle the shrimp with the sauce, sprinkle with cilantro and serve.
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2 thoughts on “Shrimp with Spicy Chipotle Tomato Sauce

  1. Pingback: Salsa Negra with Chipotle « Twincitieschick's Blog

  2. Pingback: Chipotle Enchiladas « Twincitieschick's Blog

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