Quick, easy, spicy, and yummy.
Chipotle Shrimp
1 can Chipotle en Adobo
¼ - ½ cup Dark Brown Sugar, or less to taste
1 Onion, chopped rough
2 Garlic cloves, crushed
4 Whole Cloves
Salt and Pepper to taste
Grapeseed oil as needed
2# Shrimp, peeled and deveined
Toast the onion in a pan with very little oil. When it has wilted and blackened in spots add the garlic and sauté for 1 or 2 minutes. Put the onion and garlic in the blender with the chipotles and sugar. Add the cloves and purée to a paste. If the mixture is too thin return it to the pan and reduce it until a paste consistency is reached. Taste the sauce and season with salt and pepper, if necessary. Reserve the sauce in a container for future uses. It freezes very well.
In another pan heat a small amount of oil over medium-high heat. Add the shrimp and two tablespoons of the sauce (more if you like it really hot). Cook the shrimp until they curl into a “C” shape. Mound the shrimp on a platter and garnish with chopped fresh cilantro. Serve immediately with cold Negra Modelo.
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