Seafood is one of my most favorite types of food in the world. Fish, shellfish, you name it- every type of seafood that I’ve ever tired, I’ve loved. Ideally, I’d like to have it multiple times each week, but the cost of it makes me wait for the sales or special occasions. Last week there was an awesome sale on shrimp at Whole Foods, so I snapped some up as soon as I could. I knew immediately what I wanted to make with it- something that I’ve been eyeing for a while- and that was Rick Bayless’ Chipotle Shrimp. As soon as I picked up Mexican Everyday and it stared at me from the cover, I knew that I’d have to make it.
… and so I did. Wow… if you are a fan of shrimp, a fan of spicy food, a fan of chipotle… you need to make this as soon as possible. I’m really not exaggerating when I say it’s one of the best, and easiest recipes I’ve made in quite some time, and I’ve made a lot of good stuff, so that’s high praise.
So go forth and make…. really….
- I used 3 chipotle chiles and it was pretty spicy! You can definitely vary the chipotles to suit your own taste, but you’ll have to add some of the chiles and adobo sauce to get the awesome flavor. To mute the spiciness further, you can remove the seeds of the chiles if desired.
- This was great over white rice, but you could also serve it plain, or with tortillas. The sauce is great for dipping.
- Scallops or other seafood would be a great substitution for the shrimp- even chicken would be good if you don’t eat seafood…. and if you are a vegetarian, Bayless suggests using tofu and eggplant.
- Other advice? Just make it! It’s awesome!!!!