Recipe Reviews: Mexican Everyday by Rick Bayless

Monday, January 16, 2006

Chipotle Shrimp Review

4.5 stars (on a 5 star scale)
p. 251-243

Quite good. Better served with its sauce on (plain or Mexican) rice than rolled up in corn tortillas with rice: the flavor of the corn tortillas dominate the sauce and shrimp flavor too much.

Served with sauteed chayote (much like zucchini). It didn't add anything significant to the meal, but it didn't detract from it either. I even tried mixing the chayote with the shrimp and rice in the tortillas -- the same conclusions remain.

It would be a 5 star recipe if it ended up being something more than simply shrimp, sauce, and rice. Like if one could figure out some other items (likely vegetables) to add to the mix that would work well...


  • i like spicy food--i really like spicy food (see my comment about toasted salsa de arbol); but when rick bayless whips out the "chipotles en adobo" and tells you to use 2...use 1, 1 1/2 max. maybe its the adobo but if you're not careful the non-chile lovers in the family may be complainin' that its fine for you but the rest can't eat it. don't let them have this excuse. the dish is very good.

    By Anonymous Anonymous, at 2:01 AM  

  • I tried it with the chayote cooked in oil before adding the garlic and the sauce (cook them all in the same pan). I feel like the squash soaked up a lot of the chipotle flavor and was very good when served with the white rice pilaf (as recommended) in the book. We used 3 adobo chili's and it was very tasty (a little spicy, but that's how I like it).

    By Blogger Zachary, at 7:17 PM  

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