Recipe courtesy of Susan Ford, Publisher Louisiana Kitchen & Culture
Purée chipotles in a blender. Measure out 1/2 cup of purée; set aside. Store remaining purée in an airtight container for up to 4 weeks.
In a heavy cast iron skillet, heat 2 tablespoons oil until hot but not smoking. Add garlic and cook, stirring constantly, until fragrant. Do not let it burn. Remove from heat.
In a large non-reactive bowl, thoroughly combine the chipotle purée, garlic, shrimp, oregano, and salt and pepper to taste. Cover and refrigerate for at least one hour and up to two.
Clean out skillet and add remaining 2 tablespoons oil. Heat over high heat until oil shimmers. Add shrimp, reduce heat to medium-low and cook, stirring constantly, until shrimp curl and turn pink. Remove from heat and serve at once.
Note: Serving suggestions: shrimp tacos with cilantro, lime, diced avocado; diced over a large green salad; stuffed into a French roll poor-boy style
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