Shrimp Chipotle

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I never thought I'd marry someone who hates seafood, but John despises it. Luckily he is perfect in every OTHER way, so he makes up for it. I do miss seafood, though. Although I have never made this for my hubby, I have dreamed about it on occasion and long for the day when I can eat this dish and still kiss John afterwards without grossing him out with my shrimp breath. To be honest, though, this dish is pretty close to worth it even if I can't kiss him after! This is seriously one of my all time favorite dishes. Ever.

You could try to substitute the shrimp for chicken, but I have never done that.

Mmmmmmmm...shrimp chipotle........

{What you need}

2 whole tomatoes

2 garlic cloves

2 whole chipotle peppers

1/2 tablespoon cumin

1/2 tablespoon oregano

1/3 cup vegetable oil + 2 tablespoons vegetable oil

10 large raw shrimp, peeled and cleaned (or more, if you like)

1/2 cup sour cream

cooked white rice or angel hair pasta

cut limes for garnish

Preheat oven to 400 degrees. In an oven proof dish roast tomatoes and garlic for 5 minutes. This is where a lot of the flavor comes from. In a blender or food processor, puree the tomatoes, garlic, and chipotle peppers for approximately 30 seconds. In a heavy sauce pan add the puree and cumin, oregano, and 1/3 cup vegetable oil. Cook over medium heat for 15 minutes, stirring constantly.

In a heavy saute pan over medium high heat, add the 2 tablespoons of vegetable oil and heat until hot, but not smoking. Add the shrimp and saute for two minutes on each side.

Add the chipotle sauce and the 1/2 sour cream to the heated pan and thoroughly blend until hot. Serve with hot white rice or angel hair pasta and garnish with cut limes.

(Compliments of Jackie Durrant)