Saturday, August 25, 2012

Sweet and Spicy Shrimps (Mexican Style) : IHCC

This week is "Potluck" week at I Heart Cooking Clubs (IHCC), where we are currently cooking from chef Rick Bayless's recipes. I have bookmarked more than a dozen recipe of Rick Bayless's to try all these months and this Sweet and Spicy Shrimps is one of them. This is so easy and quick to cook, and most important, this is delicious!



Sweet and Spicy Shrimps (we usually call these Prawns, over here)



The recipe calls for Frontera Chipotle Salsa or Frontera Guajillo Salsa, I do not have either of these. What I  have was some leftover La Costena Chipotle Salsa (chunky) and another bottle of Chipotle Salsa (paste). The recipes requires the salsa to be pureed in a blender and press through a medium mesh strainer. Since I have only about 1/3 bottle of the chunky salsa, I pureed that and mix with about half a bottle of the other chipotle salsa (paste). I did not bother pressing the mixture through the strainer. The recipe uses honey to sweetened the sauce, I added in a couple of tablespoons of honey and I still can't taste the sweetness at all, so I added in about 1 teaspoon of sugar, and it was perfect. 



Sweet and Spicy Shrimps, just as it is called, it is sweet and spicy, though for me, the spiciness is rather mild. The tastes all blend together really well, sour, sweet, salty and spicy. An easy and quick dish to put together and delicious too!



I had this with some white rice, and it was good! The taste is similar to our local sambal, only less spicy. 


This is linked to I Heart Cooking Clubs (IHCC), where we are cooking from Rick Bayless's recipes.


Rick Bayless @IHCC button rounded


Sweet and Spicy Shrimp
Serves 4
2 tablespoons olive oil
1 jar (16 ounces) Frontera Chipotle Salsa or Frontera Guajillo Salsa
1-1/2 tablespoons apple cider vinegar
1 tablespoon honey or more to taste
1/2 teaspoon salt
1 pound medium-large (about 24) shrimpm, peeled and deveined with last segment of tail left intact
thinly sliced red onion, fresh cilantro to garnish
  1. Puree the salsa in a blender and press through a medium mesh strainer into a bowl. Heat the olive oil in a large skillet (I prefer a 12-inch non-stick skillet) over medium. Add the salsa and cook, stirring frequently, until reduced to the consistency of tomato paste (it should have reduced enough for the oil to have risen, leaving a sheen on the surface), 3 or 4 minutes. Remove from the heat and stir in the vinegar. Taste and season with honey and salt, it should taste slightly salty and have a hint of sweetness.
  2. Stir the shrimp into the cooked salsa (there should be just enough to coat everything lightly) and return the pan to the medium heat. Cook, stirring constanly, until the shrimp are just barely cooked through (cut open a shrimp to see that it has turned from translucent to opaque white), about 3 minutes. Scoop onto a platter and let cool to room temperature. In a small strainer, rinsed the sliced onion under cold water and shake until nearly dry. Sprinkle over the shrimp along with the cilantro leaves, and the dish is ready to serve.



23 comments:

  1. last week you cooked nyonya prawns, this week you cook mexican prawns, what's next? japanese style? haha! either one, it will make my tummy happy :)

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    Replies
    1. Hi Lena,
      Chinese style coming up soon! Hahaha! Will look into the Japanese style! **wink! wink**

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  2. Drooling!!! My prawns-crazy family will absolutely love this.

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  3. I love shrimps and these look delicious!

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  4. I really need to get myself a Rick Bayless cookbook. I don't think I have one but I suppose I should check first, lol...

    I love shrimp although it's been so long since I've had any. I should change that because I would love to try this recipe.

    Thank you so much for sharing...

    P.S. I've been bookmarking all these recipes of his too:)

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  5. This sounds like a must-try. Your photos are terrific. Have a great day. Blessings...Mary

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  6. Sounds so delicious, Joyce. Never cooked prawns with salsa and apple cider vinegar before, and it sounds so good. I would love to have this with rice, or maybe even tortillas since its Mexican.

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  7. mampir incip- incip didapurnya...

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  8. Joyce , love the flavors in that scrumptious dish ! Another simple yet mouthwatering dish !

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  9. Heck yea! My husband would go nuts for this sweet and spicy dish :) Looks fabulous

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  10. We love shrimp and we love spicy. Sounds like the perfect dish for my family.

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  11. I'll be trying this recipe soon! Shrimp fall into one of those categories that work up quickly and easily after a full workday. Your friend wants to know what's next? Shrimp in Lobster Sauce is a really yummy Chinese dish...or you could go with Shrimp Creole...Shrimp and Grits...Tempura shrimp... *Ü* Have fun! Your dish looks great!

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  12. This dish will go very well with beer, I guess! Love your sweet & sour prawns!

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  13. I really like Mexican food and this prawn dish is so good. Would be nice if it is a bit more spicy, maybe I could add chilli powder.

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  14. Hi Joyce, how you doin'? Love these Mexican shrimps.
    I have always loved shrimps especially Tiger shrimps....
    Young days I would catch them and roast over open fire.

    Love your this dish, looks really delicious.....
    Best regards.
    Lee.

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  15. the sauce looks so good! you can make this for future gatherings!!! ;))

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  16. Eileen, Hundred Eighty DegreesMonday, August 27, 2012

    Hi Joyce, this looks excellent!

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  17. I'm loving this sweet and spicy, saucy goodness! Pass me a plate! :)

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  18. Oh yum! My mouth is watering so much right now. What a great combination of sauces and flavors. I happen to have all of the ingredients in my kitchen. Thanks for sharing:)

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  19. Wonderful! I haven't found the Frontera sauces in Canada either. I love your substitutions. Delicious!

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  20. These shrimp look so good-I do love a spicy/sweet combination. ;-)

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