Re: [CH] Last Night's Dinner: Chipotle Shrimp Scampi
JohnT (Love2Troll@kc.rr.com)
Sat, 24 May 2008 15:28:20 -0500
> Embassa brand always had good heat.
Don Rael,
Thanks much!
And I think you are right. That's one of the four available here. I like
putting through a blender, dehydrating and using in hot powder concoctions.
Or chopping up for salsa ingredient. I have to run to town for apple cider
tomorrow anyways and will stock up.
jt
----- Original Message -----
From: Rael64
To: chile-heads@globalgarden.com
Sent: Tuesday, May 20, 2008 11:08 AM
Subject: Re: [CH] Last Night's Dinner: Chipotle Shrimp Scampi
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
>
>
>
>
>
> --
> No virus found in this incoming message.
> Checked by AVG.
> Version: 7.5.524 / Virus Database: 269.23.21 - Release
> Date: 5/19/2008
> 12:00 AM
--
No virus found in this incoming message.
Checked by AVG.
Version: 7.5.524 / Virus Database: 269.23.21 - Release Date: 5/19/2008
12:00 AM