Shrimp with Chipotle Mojo

 This is a Rick Bayless recipe named Mexico City Shrimp with Chopotle Mojo. We had it with Street Corn Pudding, a store bought cold crab salad and Mexican style rice.

Mexico City Shrimp with Chipotle Mojo 

Chef Rick Bayless roasts garlic in oil, then spikes it with chipotle and lime so the sauce is tangy, spicy, and smoky—terrific on sautéed shrimp.

By Rick Bayless Active Time: 30 mins  Total Time: 1 hr 10 mins  Yield: 6

Ingredients

2 heads garlic (about 26) peeled and crushed

1 1/2 C.  EVOO

Kosher salt

1/4 C. fresh lime juice

1 chipotle in adobo sauce, seeded & minced

2 lb. med.shrimp-shelled & deveined, tails left intact

Fresh ground pepper

Chopped cilantro for garnish

Lime wedges, for serving

Directions

1. Preheat the oven to 325°. In a 4-cup ceramic baking dish, combine the crushed garlic and olive oil with a pinch of salt. Put the dish on a cookie sheet and bake for about 30 minutes, until the garlic is tender and just starting to brown. Stir in the lime juice and bake for about 15 minutes more, until the garlic is golden and very soft. Let the mixture cool slightly.
   
2. Pour the garlic and oil into a small saucepan. Using a fork, mash the garlic against the side of the pan and stir to incorporate the oil; the sauce may look like it has separated. Add the chipotle, season with salt and keep warm.
   
3. In a large skillet, heat 2 tablespoons of the garlicky oil from the mojo until shimmering. Add half of the shrimp and a generous pinch each of salt and pepper and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Transfer the shrimp to a platter. Repeat with 2 more tablespoons of the garlicky oil and the remaining shrimp. Top the shrimp with more garlic mojo and garnish with chopped cilantro. Serve with lime wedges, passing the remaining garlic mojo at the table.
   Make Ahead:  Refrigerate the garlic mojo up to 1 week,  gently reheat  before using.Serve With  White rice or crusty bread. Suggested pairing with crisp  berry-inflected French rosé.

Street Corn Pudding serves 8-10

Ingredients Yield 8-10 servings

Nonstick cooking spray or butter or pan

1 large or 2 med. jalapeños 

1 (8.5 oz) box cornbread or corn muffin mix

1 (14.75 oz) can creamed corn, not drained

1 (14.75 oz) can whole kernel corn, rinsed

1/2 C. salted butter, melted, cooled

 2 T. sugar

2 large eggs, breaten

1 C. sour cream

1/4 C. milk

Crema, Tajim and crumbeld queso fresca for serving

Preparation

Heat oven to 350 º.  Coat 8’ baking dish with nonstick cooking spray.

Roast the Jalapeños on baking sheet until slightly tender, about 20 minutes. When cool enough to handle, cut stems off, discard seeds. Dice.

In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined. Don’t over-mix. Pour the batter into the prepared baking dish.

Bake until golden brown and gently set in the center, 55-65 minutes.

Top with the crema, Tajín and queso fresco. Serve hot.