Thursday, April 17, 2008
Baked Shrimp in Chipotle Sauce
Nice casual supper. We ate this baked chipotle shrimp right out of the casserole dish. No forks, or plates required. The original recipe that I adapted from Epicurious.com calls for unpeeled shrimp, but I peeled and deveined them, leaving the tails on. Sop up the sauce with a nice loaf of bread and you're good to go. We also had the rest of the kale salad for our green, just as good the next night.
Baked Shrimp in Chipotle Sauce:
1/2 cup dry red wine
3 tablespoons Worcestershire sauce
1 canned chipotle chile in adobo, minced, plus 1-2 teaspoons adobo sauce (that's one chile folks, not one can...although feel free to blow the top of your head off with more if you like ;-)
2 large garlic clove, minced
~1/2 teaspoon salt
1 1/2 lb medium shrimp, peeled, tail-on (31 to 35 per pound)...I think ours were larger and I only used a little over a pound. Buy shrimpies from the US instead of the mangrove polluting Asian ones...
3 Tbs unsalted butter
Special equipment: a 2- to 3-qt ceramic or glass shallow baking dish
Put oven rack in middle position and preheat oven to 400°F.
Add a touch of olive oil to pan and saute garlic for 30 seconds. Stir in wine, Worcestershire sauce, chipotles with adobo sauce (to taste), and salt. Toss shrimp with sauce in baking dish and bake until shrimp are just cooked through, 10 to 12 minutes. Remove the shrimp and keep warm. Return the sauce to the pan you made the sauce in and simmer to reduce the sauce ~3-4 min. Then whisk in butter and add shrimp back in.
Shrimp with heads on can be used; you'll need 1 3/4 pounds.