My friend introduced me to this dish which is the Mexican version of Shrimp Creole…except much easier. Just look at how simple the ingredient list is.
It’s an old Rick Bayless recipe and has a beautiful blend of Mexican flavors.
It’s so easy you’ll use it often when you entertain a crowd.
It’s my new point of reference when I am making spicy shrimp.
In fact, my Shrimp Creole recipe has just been replaced.
Smoky Chipotle Salsa With Shrimp
Recipe: Rick Bayless
1-1/2 lbs boneless chicken, shrimp, pork or a combination
3 garlic cloves
4 - 5 medium tomatillos, husked, rinsed and cut in half
2 canned chipotle chiles en adabo or more if you like spicy salsa
In a large non stick skillet over medium high heat, lay the garlic and tomatillos, cut side down and cook until well browned. Turn over and brown the other side. Tomatillos should be completely soft.
Put the garlic and tomatillos into a blender along with chipotle and about ¼ cup water. Process to a coarse puree. Pour into a dish and cool.
Add a generous amount of salt.
Place salsa in a pan and add the shrimp.
Serve over rice.