Chipotle Shrimp


  • 6 cloves garlic
  • 1 small white onion, sliced 1/4" thick
  • 1 medium tomato, ripe
  • 3/4 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil
  • 3 tablespoons canned chipotle chiles (2-4 tablespoons), drained and chopped
  • 1/2 teaspoon salt or to taste
  • 2 lbs. shrimp, medium


  • On an ungreased griddle or heavy skillet over medium heat, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes. Cool and peel.
  • Lay the onions on the griddle and let sear, brown and soften about 5 minutes per side.
  • Roast the tomatoes in the same pan until blackened about 6 minutes or more. Cool and peel, collecting the juces with the tomatoes.
  • Combine all roasted ingredients in a food processor, along with the pepper, cloves and 1/4 cup of water. Process to a medium-smooth puree.
  • In a very large (12") skillet, heat the oil over medium-high. When hot enough to make a drop of the puree sizzle noisily, add it all at once. Stir for several minutes as the mixture sears and darkens, then reduce the heat to medium-low and continue to cook, sitrring regularly, until very thick, about 5 minutes. A tablespoon at a time, stir in the Chipotle, tasting until the tick salsa suits your own taste for spiciness. Taste, season with salt and remove from heat.
  • The shrimp: Peel the shrimp, leaving the final joint and tail intact. One at a time devein the shrimp.
  • Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3-4 minutes, until the shrimp are just cooked through. (The sauce should nicely coat the shrimp without a pool around them). Taste a shrimp, sprinkle on a little more salt if necessary.


  • Description:
  • "Served with rice, this makes a full meal."
  • SOURCE: Rick Bayless