> 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