Mix the mashed garlic with the melted butter and saute the shrimp until pink.
Puree peeled tomatoes and chipotles in a food processor or blender etc.
Pour over the shrimp and simmer until it is thickened.
Serve hot.
White rice goes well with this dish and a nice Mexican beer, or if you are lucky enough to find it try pulque, an alcaholic beverage made from the maguey cactus.
Ingredients:
2 heads garlic, mashed into a paste.
1/3 cup butter, melted.
salt
8 ounces fresh tomatoes ( or canned for convience.)
1 (3 ounce) cans chipotle chiles, drained if desired.
4 lbs shrimp ( shell, heads on or off.)
Steps/Methods:
Mix the mashed garlic with the melted butter and saute the shrimp until pink.
Puree peeled tomatoes and chipotles in a food processor or blender etc.
Pour over the shrimp and simmer until it is thickened.
Serve hot.
White rice goes well with this dish and a nice Mexican beer, or if you are lucky enough to find it try pulque, an alcaholic beverage made from the maguey cactus.
