Re: [CH] Last Night's Dinner: Chipotle Shrimp Scampi

Rael64 (z42dkm@yahoo.com)
Tue, 20 May 2008 09:08:40 -0700 (PDT) 

Embassa brand always had good heat.

Peace, Hendrix, and Chiles.......
Rael64


--- On Tue, 5/20/08, JohnT <Love2Troll@kc.rr.com> wrote:

> From: JohnT <Love2Troll@kc.rr.com>
> Subject: Re: [CH] Last Night's Dinner: Chipotle Shrimp Scampi
> To: chile-heads@globalgarden.com
> Date: Tuesday, May 20, 2008, 9:08 AM
> Thanks for sharing, Risa!
> 
> There is one brand of chipotles in adobo that has decent
> heat, but darned if 
> I can remember which one.  4 diff brands available here.  I
> see 2 cans of 
> San Marcos brand in the cupboard so you can bet it's
> not that one.  Growing 
> cilantro for the first time this year.  Beautiful plants,
> but don't know how 
> to harvest it yet.
> 
> Thanks again for the inspiration!
> 
> jt
> 
>   ----- Original Message ----- 
>   From: RisaG
>   To: chile-heads@globalgarden.com
>   Sent: Monday, May 19, 2008 3:10 PM
>   Subject: [CH] Last Night's Dinner: Chipotle Shrimp
> Scampi
> 
> 
>   A couple of weekends ago, I bought Sara Foster's
> Casual Cooking. In it is 
> a recipe for Shrimp Scampi that is made with a chipotle en
> adobo. I decided 
> to try it out last night and it was just delicious. This
> was a hit with me, 
> altho' Steve thought it was just a bit too hot for him.
> I only used 1/2 of a 
> huge chipotle and didn't think it was going to be
> enough heat. It was!
>    Just wonderful!
>     * Exported from MasterCook *
>     Chipotle Shrimp Scampi
>    Recipe By : adapted from Casual Cooking - Sara Foster
>    Serving Size : 4 Preparation Time :0:00
>    Categories : Main Dishes Seafood
>     Amount Measure Ingredient -- Preparation Method
>    -------- ------------ --------------------------------
>     2 tb olive oil
>     1 lb large shrimp -- peeled & deveined
>     sea salt and black pepper
>     2 cloves garlic -- minced
>     1/2 red onion -- chopped
>     1 chipotle en adobo -- minced
>     1/2 cup fish stock -- or chicken broth
>     grated zest and juice of 1 lemon
>     2 tb cilantro -- chopped
>    Heat 1 tbsp of olive oil in a large skillet over
> MED-HIGH heat until hot. 
> Add the shrimp, season with salt and pepper, and saute for
> 30 seconds per 
> side, until they begin to turn pink. Add the garlic, the
> red onion and the 
> chipotle and cook and stir around for another minute until
> the shrimp are 
> fully cooked. Remove the shrimp to a plate and cover
> loosely. Add the stock 
> (or broth or some white wine) to the skillet and simmer
> over MED heat for 1 
> minute. Return the shrimp to the skillet along with the
> juices on the plate 
> and add the lemon zest and juice. Cook for another minute
> to combine the 
> ingredients and coat the shrimp with the sauce. Remove from
> the heat, stir 
> in the cilantro and re-season.
>    To serve, divide the shrimp evenly among four people and
> spoon the sauce 
> over them.
>     - - - - - - - - - - - - - - - - - -
>    N
>   uge chipotle and it was plenty hot. If the chipotles are
> smallish then use 
> one, or 2, depending on how hot you like things.
> 
>     RisaG
> 
> 
> 
> 
> 
>   -- 
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> Date: 5/19/2008 
> 12:00 AM