Chipotle shrimp fried rice may be mayhem, but there is an intrinsic magic resident to rice with eggs. Admittedly, there is an underlying concern that delicate seafood mashed with smoked chili seasoning could result in a culinary failure more grotesque than a Michael Jackson plastic surgery. I duly note the strong potential for this chili to turn fugly, but at least I wouldn’t be nervous about leaving my kids alone with a bowl of it.
2 t butter (divided)
¼ lb tiny shrimp
¼ C prepared and diced chipotle peppers
½ C diced white onion
1 T chili powder
1 T fish sauce
3 cloves garlic, minced
3 C cooked parboiled rice
1 C cooked corn.
- Melt 1 t of butter in a pan.
- Cook eggs in melted butter, until set.
- Put eggs aside.
- Fry the onions, chipotle, shrimp, chili powder, fish sauce, and garlic in the remaining teaspoon of butter.
- After the onions have become soft, add the rice, corn and the cooked eggs, mixing well.
- Cook another 5 minutes.
Notice that the garlic is minced and not smashed. I suspect that after last night’s 12 clove chili, Mrs. Chili365 has hidden the garlic smasher from yours truly. No dice Hun, ingestion of garlic is a matter of personal safety. Adaptively, I chopped the garlic all Ginsu style.
This chili turned out to be a true cultural oddity. What had begun as a modest modification of my fried rice recipe, ultimately became full-scale Tex-Mex rice with an Asian accent. Peculiar? Yes. Tasty? Yes, also (too). The starchy rice and brackish shrimp tag teamed with the smoky chipotle and zesty chili powder. The corn rounded out the affair, imparting sweet highlights to an already complex menagerie. The ITP was on board with the flavor, although each suggested a variant with diminished spiciness. My two cents- a sassy splash of salsa may also do this dish well. More garlic may not hurt either.