Saucychipotleshrimp Recipes

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

Steps:

• Place the dried chipotles in a small cup with enough nearly boiling water to cover; allow to sit 30 minutes to soften.
• Rinse shrimp under cold running water, and drain thoroughly.
• Heat 2 TBS olive oil in a large heavy skillet and add the shrimps (cautiously, as they may spatter).
• Toss the shrimps in the skillet until the shells turn pink, just a minute or two.
• Remove the shrimps with a slotted spoon to a bowl and leave aside until cool enough to handle (I put mine in the refrigerator for a few minutes).
• Shell and devein shrimp, reserving shells.
• Add the shells back to the re-heated skillet along with half of the garlic and toss until the shells begin to brown a bit, just a few minutes.
• Add the wine and bring to a boil; reduce heat and simmer 2-3 minutes.
• While this is happening, drain the chipotles (RESERVING WATER) and mince them as finely as possible (I don't remove the seeds, but you may choose to do so).
• Add enough water to the reserved chipotle water to equal 2 cups; add this to the skillet along with the remaining garlic, chili powder, bay leaf, chili flakes and cumin seeds.
• Reduce to a simmer and continue to cook until the liquid has reduced by half; strain, and set the liquid aside.
• Wipe the pan clean, then melt the remaining 1 TBS olive oil and butter in it.
• Gently saute the onion rings until they are soft and translucent, and just beginning to brown around the edges.
• Add the minced chipotles and continue to saute for another 2-3 minutes over moderate heat.
• Add a cup of the reserved liquid and simmer until the mixture has reduced and thickened (though it won't really get too thick).
• Add the cilantro, if using, and the shrimps and season to taste with pepper; cook over a moderate heat only just until the shrimps are heated through (overcooking will toughen them).
• Serve over rice, with lime wedges for squeezing on the side, if desired.