Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

Chipotle Cream Shrimp

Camarones Enchipotlados
Chipotle Cream Shrimp

 

 Enough for 12 tacos, serving 4

From Season 8 of  Mexico - One Plate at a Time

 

 


Ingredients

3 garlic cloves, unpeeled
1/2 of a 15-ounce can tomatoes in juice (preferably fire-roasted), lightly  drained
2 to 3 canned chipotle chiles en adobo, removed from their canning liquid, seeded if you wish and roughly chopped
1 tablespoon olive or vegetable oil
2/3 cup Mexican crema, creme fraiche or heavy (whipping) cream
3/4 teaspoon (or more) fresh black pepper
1/2 teaspoon Mexican oregano
Salt
1 1/4 pounds medium-to-large shrimp, peeled and (if you like) deveined, cut into 1/2-inch pieces
12 warm corn tortillas

Directions

Roast the unpeeled garlic in an ungreased small skillet over medium heat, turning from time to time, until completely soft and blackened in places, about 15 minutes; cool and peel. In a blender or food processor, combine the garlic, tomatoes and chipotle chiles; blend to a smooth puree.  In a medium (10-inch) skillet, heat the oil over medium-high.  Add the puree and stir until reduced to the consistency of tomato paste, 5 minutes or so.  Stir in the cream, pepper and oregano, reduce the heat to medium and let simmer for several minutes for the flavors to come together.  Taste and season with salt, usually 1/2 teaspoon.  Add the shrimp and stir until they are just cooked through (just losing their translucency at the center), about 3 minutes.  Serve immediately with warm tortillas.

Recipes