Chipotle Shrimp with Pickled White Onions

ServingsPortion SizePrep TimeStart to Finish TimePreparation Rating
66 ounces1230Medium
MeasurementIngredientCut or specific
2 PackagesSeeds of Change® Brown Basmati Rice
1 Pound (4 to 6)Ripe Amish paste plum tomatoes
3 to 4 Canned chipotle chiles en adobo
1 to 1 ½ TablespoonsChipotle canning sauce
½ TeaspoonSmoked paprika
1 Medium white onionThinly sliced
¼ CupFresh lime juice
To tasteSalt
2 TablespoonsVegetable or olive oil
4 Garlic clovesFinely chopped
About 1 ½ CupsChicken broth
2 PoundsMedium-large shrimp (21 to 25 shrimp per pound)Peeled and deveined, tail left on if you wish
To tasteCilantro leaves for garnish


  1. Make the tomato-chipotle mixture. Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until splotchy black and soft, about 6 minutes; turn them over and roast on the other side. Cool, then peel and transfer to a food processor or blender, being careful to scrape up all the delicious juice that has run out onto the baking sheet. Add the chipotle chiles, the chipotle canning sauce and the smoked paprika. Process until smooth.
  2. Pickle the onions. In a small bowl, combine the onion, lime juice and 1 teaspoon salt. Let stand until the shrimp is done.
  3. Finish the dish. In a very large (12-inch skillet) heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes for the flavors to meld. Add enough broth or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.
  4. Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, 4 to 6 minutes. Stir in a little more broth or water if the sauce has thickened too much. Scoop onto a serving platter and sprinkle with the pickled onions and cilantro leaves. Serve with the Brown Basmati Rice, prepared following the directions on the pouch.

Quick Tips

Gardening Tips: Grow your own tomatoes! Bayless favors the Amish Paste heirloom tomato seedlings.
Gardening Tips: Fresh Cilantro adds great flavor to the dish –plant every three weeks from spring to fall in order to have a constant supply on hand.

Nutritional Information
Serving Size426g
Calories Per Serving400
Calories from Fat100
Total Fat11g (17% DV)
Saturated Fat1.5g (8% DV)
Cholesterol230mg (77% DV)
Sodium980mg (41% DV)
Total Carbohydrates38g (13% DV)
Dietary Fiber3g (12% DV)
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Recipe created exclusively for Seeds of Change by award-winning chef-restaurateur and "Top Chef Masters" season one winner Rick Bayless.