Chipotle Shrimp with Pickled White Onions

• Seeds of Change® product used in recipe: Seeds of Change® Brown Basmati Rice
• Segment: Main course
• Cuisine Type: Mexican

Servings		Portion Size		Prep Time		Start to Finish Time		Preparation Rating
6		6 ounces		12		30		Medium

Ingredients
Measurement		Ingredient		Cut or specific
2 Packages		Seeds of Change® Brown Basmati Rice
1 Pound (4 to 6)		Ripe Amish paste plum tomatoes
3 to 4		Canned chipotle chiles en adobo
1 to 1 ½ Tablespoons		Chipotle canning sauce
½ Teaspoon		Smoked paprika
1		Medium white onion		Thinly sliced
¼ Cup		Fresh lime juice
To taste		Salt
2 Tablespoons		Vegetable or olive oil
4		Garlic cloves		Finely chopped
About 1 ½ Cups		Chicken broth
2 Pounds		Medium-large shrimp (21 to 25 shrimp per pound)		Peeled and deveined, tail left on if you wish
To taste		Cilantro leaves for garnish

Directions

1. Make the tomato-chipotle mixture. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until splotchy black and soft, about 6 minutes; turn them over and roast on the other side. Cool, then peel and transfer to a food processor or blender, being careful to scrape up all the delicious juice that has run out onto the baking sheet. Add the chipotle chiles, the chipotle canning sauce and the smoked paprika. Process until smooth.
2. Pickle the onions. In a small bowl, combine the onion, lime juice and 1 teaspoon salt. Let stand until the shrimp is done.
3. Finish the dish. In a very large (12-inch skillet) heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes for the flavors to meld. Add enough broth or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.
4. Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, 4 to 6 minutes. Stir in a little more broth or water if the sauce has thickened too much. Scoop onto a serving platter and sprinkle with the pickled onions and cilantro leaves. Serve with the Brown Basmati Rice, prepared following the directions on the pouch.

Quick Tips

Gardening Tips: Grow your own tomatoes! Bayless favors the Amish Paste heirloom tomato seedlings.
Gardening Tips: Fresh Cilantro adds great flavor to the dish –plant every three weeks from spring to fall in order to have a constant supply on hand.

Nutritional Information
Serving Size		426g
Servings		6
Calories Per Serving		400
Calories from Fat		100
Total Fat		11g (17% DV)
Saturated Fat		1.5g (8% DV)
Cholesterol		230mg (77% DV)
Sodium		980mg (41% DV)
Total Carbohydrates		38g (13% DV)
Dietary Fiber		3g (12% DV)
Sugars		3g
Protein		36g
Percent Daily Values (DV) are based on a 2,000 calorie diet.