Shrimp Or Langoustines In Chipotle Sauce Recipe

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Mexican Chipotle Recipes

Ingredients:

2 Seeded ancho chiles
2 Guajillo chiles
5 Dry chipotle chiles
(or 3 canned chipotles en adobo)
2 lb Tomatoes
5 Garlic cloves, peeled
1 tsp Salt -, (to 2 tspns)
1/4 cup Olive oil
2 lb Jumbo shrimp -, (heads on)
(or fresh langoustines)

Instructions:

Seed ancho, guajillo and chipotle chiles and remove veins. Cover
ancho, guajillo and, if using, dry chipotle chiles in bowl with boiling
water and let stand 30 minutes. Drain well.
Roast tomatoes on griddle over medium-high heat, turning frequently,
until blackened all over, 10 to 15 minutes. Remove to bowl as they are
done. When cool enough to handle, peel away charred skin, letting juices
drip back into bowl. Place roasted tomatoes in blender with drained
chiles, (add canned chipotles, if using) and garlic. Process to smooth
puree; taste for seasoning and add salt to taste.
Heat oil to rippling over high heat in large skillet. Add shrimp and
cook 1 minute on each side. Pour sauce over shrimp and cook 5 minutes
more. Serve immediately.
Yields 4 servings.

Each serving: 349 calories; 897 mg sodium; 221 mg cholesterol; 18 grams
fat; 17 grams carbohydrates; 33 grams protein; 3.36 grams fiber

Recipe Source:
Los Angeles Times - 10-21-1998

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

Converted by MM_Buster v2.0n.


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Per Serving (excluding unknown items): 168 Calories; 14g Fat (71.4%
calories from fat); 2g Protein; 11g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 19mg Sodium. Exchanges: 2 Vegetable; 2 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 4

 

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