Monday, January 25, 2010

Chipotle Shrimp with Black Bean Salsa

Chipotle Shrimp with Tomato Black Bean Salsa

In case you didn't know, I really like shrimp. I always have and I am constantly searching for new ways to use it. This may seem like more of a late summer recipe with the tomatoes, but believe it or not, there are still tomatoes to be found at the various farmers markets in Southern California. Of course, since they are a bit out of season, the tomatoes we have now are a bit expensive, but it was well worth the splurge for this recipe. Fresh tomatillos were also available to me, and this was my first time cooking with them. I am officially a tomatillo addict and can't wait to use them again. This salsa is so fresh and during our crazy weather last week, this was a beautiful dish to make me forget how cold and dreary it was outside. Although to be honest, I quite enjoyed the torrential rain and cold...I'm weird like that. The smoky, tart, spicy salsa goes great with this shrimp, but it is also great with chips and I am sure pairs very well with grilled chicken or steak. I am definitely already thinking of when I can make this again.

Tomato Black Bean Salsa

Chipotle Shrimp with Black Bean Salsa
(Adapted from Kalyn's Kitchen)

Makes 2 servings

For the shrimp:
8-10 large raw shrimp, shells removed and deveined
1 chipotle pepper, diced small
1 clove garlic, grated on a microplane
Dash hot pepper flakes
1 tablespoon lemon juice
1 teaspoon olive oil
Dash cayenne pepper
Large pinch salt
Pinch of pepepr

For the salsa:
15 ounces black beans, drained and rinsed
2 tomatoes, seeded and chopped in 1/4 inch dice
1/2 cup white onion, chopped in 1/4 inch dice
1 clove garlic, grated on a microplane
3 fresh tomatillos, diced
2 chipotle peppers, diced
Chopped cilantro to taste
1/4 tsp. hot pepper flakes
1-2 teaspoons olive oil
Salt and pepper to taste

To make the shrimp:
Put shrimp in small plastic bag or small bowl. Mix marinade ingredients and pour over. Marinate shrimp in refrigerator 1-2 hours.

To cook, preheat gas or charcoal grill to high. If desired, thread shrimp on skewers. Grill or saute until firm to the touch and completely opaque, about 3-4 minutes total. Serve shrimp with black bean salsa.

To make the salsa:
Drain black beans into a colander and rinse until no more foam appears. Let beans drain while you chop other ingredients.

Chop tomatoes, onions, peppers, and tomatillos, aiming for same size cut. Put into bowl and add other ingredients and stir a few times to combine. Chill 1 hour before serving. Serve salsa with Chipotle grilled shrimp.

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Erica said...

ow! So pretty and fresh looking. I'd probably double that black bean salsa so I could use it all week long- awesome!

Gaby said...

shut up. this is like my perfect meal in the whole wide world. Add a little guacamole and I wouldn't ever leave the table! I made a mexican shrimp dish today too... great minds think alike! xo

Mary Bergfeld said...

This looks so beautiful! I, too, love shrimp and the black bean salsa can be used to accompany many other entrees. I'll be making this very soon.

Tasty Eats At Home said...

I love shrimp too! This sounds so fresh and tasty.

Robin, David, Simon and Leo said...

Great-looking salsa.

Maria said...

Black bean salsa is my favorite! Love it!

Jenn said...

Shrimpy goodness right here. I don't know if I'd be able to share this with anyone be me. lol.

Krissy @ The Food Addicts said...

hey esi! your pictures are looking great! did you upgrade your camera? i love anything with "chipotle" in it. nice job!

Simones Kitchen said...

There are still tomatoes around here too but then we can buy them the entire year. That is not to say that the taste is any good right now...:) Horrible hard and watery!
But your salsa and those shrimps look mouthwatering!

Esi said...

Hey everyone! Make this recipe!! It's simple and healthy to boot :)

Erica, I actually did about half the shrimp but all the salsa because it's so good.

Gaby, you're so right! Can't wait to see you soon :)

Krissy, yes, I did upgrade my camera recently. Loving it!

Junglefrog, I was afraid the tomatoes here would be not as good too, but I was pleasantly surprised!

Juliana said...

Wow, what a nice combination...looks delicious :-) Great pictures as well!

Olga said...

Is this w/the new camera? GREAT photos! are you using manual or auto?

And of course the food sounds great too.

The Duo Dishes said...

We're so lucky to be in CA and still eat like this. :) The tomatillos are all over the place. Good find!

katrina said...

Oh , what a beautiful, beautiful plate! Oh, boy - I can't wait to make this salsa for my morning omelet tomorrow! I haven't eaten shrimp in so long, you've convinced me to try this twist- thanks!

Alicia Foodycat said...

I had noticed about the shrimp! And you find such delicious sounding things to do with them!

Active Foodie said...

I love shrimp too, and salsa! We are true California girls! I think this would be perfect for super bowl, it is going on the list!