A Little Sizzle from the Past

Way, way back in July of 2023 (yeah, that long ago) I shared with you the story of our favorite Mexican Restaurant, and my favorite dish to order on a Friday Night. I’m one of those weird people who can dine out, then manage to recreate the dish at home.

At least most of the time, this is true. Case in point would be my multi attempts at Gorditas. Three strikes and I’d be out if this were baseball. I still have two years until we leave California for Tennessee to get Gorditas right. Maybe sometime after the holidays, Hubby and I will make the long (15 minute drive) to Little Mexico and I’ll order Gorditas from my favorite Food Truck again. I think I need a refresher taste. I am bound and determined to figure out how to make the shells.

Anyhow, that’s not what today’s post is suppose to be about. Since it’s still cold outside, whipping up something appropriate for a Friday Night that is just out-of-this-world sizzling delicious seemed a good idea. Like I said, I can usually recreate dishes at home. The Chipotle Cream Sauce for these shrimp are spot on for the dish we enjoy at a local cantina. The sauce is actually very versatile, and can be used for a number of Friday Night Specials such as pan-fried fish or scallops in a sauce. Enjoy and remember to give thanks to the Lord Above every day. Let Him enrich your life with the things that truly matter.

Camarones con Crema de Chipotle
1-1/2 lbs large Shrimp
Ancho Seasoning to taste
Chipotle Seasoning to taste
1 can Ro-Tel Tomatoes with Green Chili
2 Chipotle Chilies from a small can with Adobo Sauce
2 tablespoons Adobo Sauce from can
2 Garlic Cloves
1/4 cup Cilantro
2 tablespoons Olive Oil
1/2 cup Seafood or Chicken Stock
4 tablespoons Heavy Cream or as needed
Warm Tortillas for serving

Peel and devein shrimp. Sprinkle shrimp with seasoning. Keep chilled until ready to cook.

Empty Ro-Tel Tomatoes into a blender. Add chipotle chilies and adobo sauce. Blend until very smooth, set aside. Peel garlic, set aside. Roughly chop cilantro for garnish, set aside.

In a large skillet over medium heat, warm the oil. Press peeled garlic directly into the pan, sauté until fragrant, about 30 seconds.

Pour tomato mixture into the skillet. Cook, stirring frequently, for about 5 minutes for the flavors to blend. Slowly add stock into the skillet to thin the sauce to a desired consistency. Add heavy cream for a richer sauce.

Add shrimp to the pan, stirring constantly, until the shrimp are cooked through and a beautiful shade of pink. If the sauce begins to thicken too much, add a small amount of stock to thin. Keep warm until ready to serve.

Warm tortillas. Ladle shrimp with the sauce into a shallow bowl or rimmed platter. Garnish with cilantro and serve with tortillas.

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In the past God spoke to our ancestors through the prophets;
in these last days, He has spoken to us through the Son.