New recipes, May 9, 2011

Tonight's dinner included a fun recipe from Rick Bayless' Mexican Kitchen, Chipotle Shrimp. The version of the recipe in the link uses several tablespoons of chopped chipotles in adobo, but in the book, Rick also says you can use Essential Sweet-and-Smoky Chipotle Seasoning Salsa, which gives it a whole new depth and sweetness. It was very spicy, and extremely tasty. I would probably use a little less of the finished salsa for the amount of shrimp next time, but I will make this again! I made up a roasted corn avocado salad to go with it--it was nice and creamy, a good foil to the shrimp. A little more avocado and I could have just called it a guacamole.

The wine, which really complemented the dinner, was a 2007 Finca Flichman Malbec Reserve.