My friend introduced
me to this dish which is the Mexican version of Shrimp Creole…except much
easier. Just look at how simple the ingredient list is.
It’s an old Rick
Bayless recipe and has a beautiful blend of Mexican flavors.
It’s so easy
you’ll use it often when you entertain a crowd.
It’s my new
point of reference when I am making spicy shrimp.
In fact, my
Shrimp Creole recipe has just been replaced.
Buen Apetito!
Smoky Chipotle Salsa With Shrimp
Recipe: Rick Bayless
Serves 4
1-1/2 lbs
boneless chicken, shrimp, pork or a combination
3 garlic cloves
4 - 5 medium
tomatillos, husked, rinsed and cut in half
2 canned chipotle
chiles en adabo or more if you like spicy salsa
Salt
In a large non
stick skillet over medium high heat, lay the garlic and tomatillos, cut side
down and cook until well browned. Turn over and brown the other side.
Tomatillos should be completely soft.
Put the garlic
and tomatillos into a blender along with chipotle and about ¼ cup water.
Process to a coarse puree. Pour into a dish and cool.
Add a generous
amount of salt.
Place salsa in a
pan and add the shrimp.
Serve over rice.
PMBU.jpg)
