Shrimps in smoky chipotle sauce
Last night’s meal was theme based and the theme was ‘Smoke’. All the dishes made had an element of ‘smoke’. It also had another common theme that the flavors were from Mexican/Latin cuisine. So I made three dishes, ‘Barley risotto’, Roasted corn and Mango Salad’ & Chipotle shrimps. It was yummy. I loved the fact that it used the summer ingredients and was perfect for the warm weather.
I try to ensure that the meals are balanced so in this meal with have barley for the starch, shrimps for the protein and corn & mango for the vegetables.
Shrimps in smoky chipotle sauce
The recipes was based on many recipes I have read and eaten, so thank you to those folks for inspiring me. It is easy to make and you can play with the ingredients to get the right taste for your family.
Ingredients
1 1/2 lb of shrimps, peeled and deveined
1 tsp crushed garlic
2 tbsp flour
1 large tomato , quarterd
1/2 large white onion, finely chopped
2 cloves of garlic, chopped
2 chipotle chilies
2 tbsp cilantro
1 tbsp oil
1/2 tbsp molasses
1/2 tbsp worcestershire sauce
1/2 tsp sugar
1/2 tsp paprika
Method
Saute the onions and garlic until tender, dont let them burn. Grind the tomatoes, along with the sauted onions & garlic.
Take the shrimps in a bowl,add some salt, crushed garlic, chopped cilantro & mix it well. Add a couple of tbsp of flour and mix well.
Heat some more oil in a pan. Sauté the shrimps till then are a little under done. Remember they will cook more when we heat them up with the sauce. Take the shrimps out on a plate.
In the same pan, add some more oil or butter. Add the blended tomato paste to the pan and cook for a few minutes, add molasses and worchestire sauce to taste. Once the sauce comes together nicely, add back the shrimps.
Serve with a rice or potatoes on the side. Last night I served it with the Barley Risotto & Roasted Corn Salsa.
English