Chipotle Shrimp

This shrimp is very flavorful. It is spicy. Keep this in mind when making this. I did get this recipe from Rick Bayless's Mexican Kitchen. This recipe uses Essential Sweet and Smoky Chipotle Seasoning Salsa that I made on day E of the A-Z challenge.

You will need a blender or food processor.
You will also be using your broiler.

Ingredients:

6 cloves of garlic- leave skins on
1 very small onion, sliced about 1/4 " thick
1 medium-small tomato or 2 paste(Roma) tomatoes)
3/4 teaspoon black pepper
1/8 teaspoon ground cloves
1/4 cup water
2 Tablespoon olive oil
1 to 4 Tablespoons Essential Sweet and Smoky Chipotle Seasoning Salsa
1/2 teaspoon salt
2 pounds of large shrimp- about 50, peeled and deveined

On a griddle or skillet, roast the unpeeled garlic over medium heat. Turn frequently so it doesn't burn. Once they have softened take them off to cool. They may blacken in spots and that's OK.
At the same time, lay out the onion on a small piece of foil and set in the skillet. Let it soften and sear. This takes about 5 minutes.
Roast the tomatoes on a baking sheet under the broiler for 12 minutes, turning half-way through cooking.
Take out of the oven and let cool. Peel and put into a blender. Add the juice too.
Add the garlic, onion, cloves, pepper, and water.
Puree.
In a large skillet, heat the olive oil.
When hot, add the puree. Stir for a few minutes until the mixtures darkens.
Turn down to low and cook until thick, about 5 minutes.

One Tablespoon at a time, add the Essential Sweet and Smoky Seasoning Salsa. Taste after each addition before adding more.
Season with salt.
Turn the heat back up to medium-high and add the shrimp.
Stir the shrimp for a few minutes, until the shrimp are done. They will have turned opaque.
Taste a shrimp and season with more salt if needed.
Serve!


These may be cooked a few hours ahead and served at room temperature.
Serves 6.

Instead the the seasoning salsa, you can use 2 to 4 Tablespoons of chopped, canned chipotles.

I have cut the amount of shrimp in half before and used the same amount of sauce. It works!
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Last year's S- Shrimp Stir-fry

Mexican Lasagna

Mexican lasagna is a nice change from your traditional lasagne.

It is made with flour tortillas instead of noodles.

Try it and you will not be disappointed.



Ingredients:

1 package flour torillas- you will need 8
1 lb. ground beef
1 cup salsa
15 oz. tomato sauce
1 packet taco seasoning
2 cups cottage cheese
2 eggs
1 teaspoon dried oregano
1-1/2 cups cheddar-jack cheese

Preheat your oven to 375 degrees Fahrenheit.
You will need a 13"x9" baking pan.

In a skillet, brown the meat. Add the taco seasoning, salsa, and tomato sauce.
Simmer for 5 minutes.
While that simmers mix the cottage cheese, eggs, and oregano in a bowl.
Cut or tear 3 tortillas in half and line the bottom of the baking dish.
Stick another whole tortilla over the middle of the pan.
Spread half the meat sauce over the tortillas.
Spread the cottage cheese mix over the meat.
Arrange the other 4 tortillas over that mixture following the same way as the first time.
Spread the rest of the meat sauce over that.
Top with the cheese.

Bake for 30 minutes or until bubbly.
Let stand 10 minutes before serving.

Can serve up to 12 people.