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While in Ensenada, Rick Bayless had salsa negra (black salsa), a smoky chipotle-based sauce, over raw oysters. Here, he blends just a small amount of it with tomatoes to serve with grilled shrimpMore Delicious Shrimp Dishes

July 2011

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Recipe Summary test

active:
25 mins
total:
1 hr
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, puree the diced tomatoes. In a medium saucepan, heat the 2 tablespoons of oil until shimmering. Add the tomato puree and cook over moderately high heat, stirring frequently, until very thick, about 7 minutes. Add the Salsa Negra and 1/3 cup of water and simmer until slightly thickened, about 10 minutes. Season with salt and pepper.

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  • Light a grill or preheat a grill pan. Brush the shrimp with oil and season with salt and pepper. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Drizzle the shrimp with the sauce, sprinkle with cilantro and serve.

Make Ahead

The chipotle-tomato sauce can be refrigerated for up to 5 days.

Suggested Pairing

Bright, juicy rosé.

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