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Ingredientes
- 6 x Garlic cloves, unpeeled
- 1 sm White onion, sliced 1/4-inch thick
- 6 ounce Ripe tomatoes, (1 medium-small or possibly 2 to 3 plum)
- 3/4 tsp Black pepper, preferably freshly grnd
- 1/8 tsp Cloves, preferably freshly grnd
- 1/4 c. Water
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Essential Sweet and Smoking Chipotle, liquid removed before Seasoning Salsa or possibly 2 to 4 Tbsp., chopping, up to 4 very finely minced canned chipotle chiles
- Â Â Salt, about 1/2 tsp.
- 2 lb Medium-large shrimp, (about 50)
- 3 c. Cooked long-grain white rice, hot
- 1 Tbsp. Finely minced fresh cilantro leaves
Direcciones
- Roasting the flavorings:On an ungreased griddle or possibly heavy skillet set over medium, roast the garlic cloves, turning occasionally, till soft (they will blacken in spots), about 15 min. Cold 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 min on each side.
- Roast the tomatoes on a baking sheet set 4 inches below a very warm broiler till blackened in spots and soft, about 6 min; flip and roast the other side. Cold and peel, collecting all the juices with the tomatoes.
- The sauce:Combine all the roasted ingredients in a food processor or possibly blender, along with the pepper, cloves and 1/4 c. water. Process to a medium-smooth puree. In a very large skillet, heat the oil over medium-high heat. When warm sufficient to make a drip of the puree sizzle noisily, add in it all at once.
- Stir for several min as the mix sears and darkens then reduce the heat to medium-low and continue to cook, stirring regularly, till very thick, about 5 min. A Tbsp. at a time, stir in the Chipotle Seasoning Salsa (or possibly minced chipotle), tasting till the thick salsa suits your own penchant for spiciness. Taste, season with salt and remove from the heat.
- The shrimp:Peel and devein the shrimp, leaving the final joint and the tail intact.
- Return the skillet with the sauce to medium-high heat. Add in the shrimp, then slowly stir and turn for about 3 to 4 min, till the shrimp are just cooked through. Season with salt if needed. Serve the shrimp with the rice.
- Garnish with cilantro.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 825g | |
| Calories 943 | |
| Calories from Fat 254 | 27% |
| Total Fat 28.89g | 36% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 81mg | 3% |
| Potassium 767mg | 22% |
| Total Carbs 153.21g | 41% |
| Dietary Fiber 5.9g | 20% |
| Sugars 8.13g | 5% |
| Protein 16.25g | 26% |
