If you enjoy Mexican food and hope to expand your recipe rotation, spend a few minutes reading a Rick Bayless cookbook. This post was inspired by a video I watched of Rick eating his way through Mexico. Thanks Rick.
Ingredients
- 4 garlic cloves, unpeeled
- 2/3 can fire-roasted tomatoes (drain excess water)
- 2 chipotle chiles en adobo
- 1 tablespoon olive oil
- 2/3 cup Mexican crema
- 1/2 teaspoon fresh black pepper
- 1/2 teaspoon oregano
- Salt
- Uncooked shrimp (31-40) cut in half
- Small flour tortillas (warmed)
DirectionsRoast the unpeeled garlic in a dry skillet over medium heat, turning from time to time, until completely soft and blackened in places, about 15 minutes; cool and peel.
Puree the peeled garlic, tomatoes and chipotle chiles.
Prep the shrimp
Heat the olive oil over medium high. Add the pureed mixture.
Stir constantly until the sauce reduces to a paste. (~ 5 minutes)
Add the pepper, oregano and crema.
Reduce heat to medium and stir for a few minutes.
Add the shrimp. They'll cook in 3 minutes, so be ready with everything else.
For example... the Cilantro/Lime Rice
Buen Apetito
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