05/05/2020
I wanted the recipe and couldn't get it to print. I have some great Wild White Georgia Shrimp. I can hardly wait to try this.
Recipes from today's show:
Margaritas
Fresh squeezed lime juice is a must for the best and brightest flavor. Luckily you can usually find fresh-squeezed lime juice and lemon juice in the produce sections of many grocery stores. It will save a lot of work if you’re serving a crowd!
Yield: 1 pitcher (5-6 servings)
7 ½ oz. tequila
3 tablespoons fresh lime juice
¼ cup orange juice
5 tablespoons orange liqueur (Grand Marnier, Cointreau, Triple Sec, etc.)
2 cups Sweet & Sour mix
Optional:
1 wedge of lime
Coarse salt for ri***ng glasses
Combine all ingredients in a large pitcher and stir well. Fill glasses with ice.
If salted glasses are desired, cut a slit in center of the lime flesh and place down over rim of glass. Run lime wedge around the rims of each glass and then dip the rim in coarse salt.
Pour and serve.
Chipotle Shrimp
4-6 servings
4-6 cloves of garlic left in the papery skin
1 yellow or white onion
olive oil
salt and pepper to taste
2 roma tomatoes
1/2-2/3 cup chicken broth
2-3 canned chipotle chilies
about 1 lb. medium (33-35/ct) shrimp, peeled
corn or flour tortillas
Garnishes: diced avocado, sliced green onions, mexican cotija cheese, sliced radishes
Preheat a 10" cast iron skillet over medium heat and place garlic cloves in the skillet. Roast in their skins until charred a bit on the outside. When garlic is browned and softened, remove from pan and cool until you peel it.
Preheat broiler. Dice yellow onion in 1/2 inch dice and place in mixing bowl. Drizzle with a small amount of olive oil (about 1 tablespoon) and season with salt and pepper. Place diced onion on a piece of foil and place foil on a baking tray with sides. Roasting the onions on foil will allow them to be removed if the tomatoes aren't yet done roasting. Place the whole tomatoes on the other end of the baking tray. Place tray under the broiler and broil for about 6-8 minutes, turning the tomatoes about halfway through, until the tomato skin and the onions are charred. Remove from the broiler and let cool until you're able to handle the tomatoes.
Peel the tomatoes and place the whole peeled tomatoes, charred onions, roasted garlic, 1/2 cup chicken broth, and two chipotle chilies in a blender. Season with kosher salt and black pepper and blend. Taste and adjust seasoning if necessary (a little lime juice can be helpful).
Preheat the same 10" skillet over medium-high heat. When skillet is hot, add 2 tablespoons olive oil in the pan and heat until the oil shimmers slightly. Quickly pour in the blended chipotle mixture and cook and simmer the sauce until thickened. Taste and adjust seasoning. Add the shrimp to the sauce and cook until shrimp are pink, about 2-3 minutes.
Serve shrimp with warmed corn or flour tortillas and garnishes of choice.