it’s amazing how my leftovers seem to mysteriously disappear after a brief visit from the boyfriend, a first-year med student who lives over in milwaukee. hey, i’m not complaining though. after my fifth taco last week, i was well in need of his digestive assistance. in addition to taking the tacos off my hands, he made off with half a loaf of cinnamon sugar pull-apart bread & a jar of roasted vegetables.
with only the coq au vin leftovers in my fridge, i had some wiggle room to make something new for dinner. that something new was chipotle shrimp, which pretty much threw itself together using leftover ingredients from last week’s tacos. this dish was spicy & succulent. it went perfectly with my leftover roasted vegetables. a more hungry human might enjoy it in conjunction with grains or pasta.
-12 pieces of shrimp (~1/2 lb), thawed
-3 chipotle peppers in adobo sauce, chopped
-3 cloves garlic, crushed & peeled
-1/4 cup of cilantro
-1/2 a small white onion
-1/4 cup olive oil
-juice of 1 lime
-splash of red wine (as kari says, “i love cooking with wine, sometimes i even put it in the food!”)
1. put all ingredients in a container. cover with lid & shake well. throw in fridge to marinate for an hour or two.
2. heat large pan over medium-high heat. use a slotted spoon to remove shrimp from container & place onto pan (you’ll see from the picture above that i didn’t do this, but cooking the shrimp would’ve been easier if i had).
3. sear shrimp on each side for a minute or two. when shrimp are opaque, they are done. be sure not to overcook or you’ll have some very chewy shrimp. enjoy!
[this makes 2 6-piece servings]