adapted from Rick Bayless' Mexican Kitchen
6 garlic cloves, unpeeled
1 small white onion, sliced 1/4-inch thick
2-3 small ripe plum tomatoes (OR 2-3 plum tomatoes from a can of Muir Glen fire-roasted tomatoes, whole)
3/4 teaspoon black pepper, preferably freshly ground
1/8 teaspoon cloves, preferably freshly ground
2-4 chipotle chilies en adobo, chopped (we like heat, so we always opt for 4)
1/4 cup water
2 tablespoons olive oil
Salt, about 1/2 teaspoon
2 pounds (about 50) medium-large shrimp
Heat a grill pan over medium to medium high heat. Roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes. Cool and peel. While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 minutes on each side. IF you are not using fire-roasted, canned tomatoes, you'll also want to roast the tomatoes. Lay them on a baking sheet set 4 inches below a very hot broiler -- and roast until soft and blackened in spots, about 6 minutes; flip and roast the other side. Cool and peel, collecting all the juices with the tomatoes.
Combine roasted ingredients in a food processor or blender, along with the black pepper, cloves, chipotle pepper, and 1/4 cup water. Process to a medium-smooth puree.
In a very large skillet, heat the oil over medium-high heat. When hot enough to make a drip of the puree sizzle noisily, add it all at once. Stir for several minutes as the mixture sears and darkens then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. Taste, season with salt and remove from the heat.
The shrimp: Peel and devein the shrimp, leaving the final joint and the tail intact. Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3 to 4 minutes, until the shrimp are just cooked through. Season with salt if needed. Serve the shrimp with the rice. Garnish with cilantro.
We talk about this recipe HERE.