Saucy Chipotle Shrimp

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 3 dried chipotle chiles
• 1 lb unshelled raw shrimp
• 3 tablespoons olive oil, divided
• 2 tablespoons finely minced garlic
• 1/2 cup dry wine
• 2 cups water (see recipe step #10)
• 1/2 teaspoon chili powder
• 1 bay leaf
• 1/4 teaspoon dry chili flakes (or to taste)
• 1/2 teaspoon cumin seed
• 1 tablespoon butter
• 1 medium onion, cut into rings
• fresh ground black pepper
• 1/4 cup chopped fresh cilantro (optional)
• lime wedge (optional)

Recipe

• 1 place the dried chipotles in a small cup with enough nearly boiling water to cover; allow to sit 30 minutes to soften.
• 2 rinse shrimp under cold running water, and drain thoroughly.
• 3 heat 2 tbs olive oil in a large heavy skillet and add the shrimps (cautiously, as they may spatter).
• 4 toss the shrimps in the skillet until the shells turn pink, just a minute or two.
• 5 remove the shrimps with a slotted spoon to a bowl and leave aside until cool enough to handle (i put mine in the refrigerator for a few minutes).
• 6 shell and devein shrimp, reserving shells.
• 7 add the shells back to the re-heated skillet along with half of the garlic and toss until the shells begin to brown a bit, just a few minutes.
• 8 add the wine and bring to a boil; reduce heat and simmer 2-3 minutes.
• 9 while this is happening, drain the chipotles (reserving water) and mince them as finely as possible (i don't remove the seeds, but you may choose to do so).
• 10 add enough water to the reserved chipotle water to equal 2 cups; add this to the skillet along with the remaining garlic, chili powder, bay leaf, chili flakes and cumin seeds.
• 11 reduce to a simmer and continue to cook until the liquid has reduced by half; strain, and set the liquid aside.
• 12 wipe the pan clean, then melt the remaining 1 tbs olive oil and butter in it.
• 13 gently saute the onion rings until they are soft and translucent, and just beginning to brown around the edges.
• 14 add the minced chipotles and continue to saute for another 2-3 minutes over moderate heat.
• 15 add a cup of the reserved liquid and simmer until the mixture has reduced and thickened (though it won't really get too thick).
• 16 add the cilantro, if using, and the shrimps and season to taste with pepper; cook over a moderate heat only just until the shrimps are heated through (overcooking will toughen them).
• 17 serve over rice, with lime wedges for squeezing on the side, if desired.