JIM WELLER wrote to DAVE DRUM <=-
MM defaults to 4 servings if the author does not plug in a number.
That should read 12 to 16 servings
MM or MMCONV?
MMCONV actually.
If adding a recipe to MM directly one is prompted to fill in a blank field.
I've never entered a recipe directly into Meal Monster. I do often type
on in MM format in my text editor. Which I often do for one-off recipes.
If doing a series, or bulk MMing things I use MMconv.
I just took a look at my MMCONV v2.10 and there is entry for "Yield"
to be adjustable as a default.
I just looked at mine and I don't see how I can change that number.
Sorry, I left out a very important "no" before entry.
--MM
Title: Camarones Embarazados (Adobo Grilled Shrimp)
Categories: Seafood, Chilies, Herbs, Chocolate
Yield: 7
1 pound ripe tomatoes
4 dried guajillo chilies; stemmed, seeded
3 dried chiles de árbol; stemmed
3 cl garlic; peeled
2 scallions; white & lt green parts only; in 1" pieces
1 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
2 tablespoons apple cider vinegar
2 tablespoons unsalted butter
2 ounces Mexican chocolate; grated
1 teaspoon coarse kosher salt; more for seasoning
2 pounds large head-on or headless shrimp; with or wo/shells
Lime wedges; for serving
In a medium saucepan, combine the whole tomatoes,
guajillo chilies, chilies de árbol and garlic cloves,
and cover with water by an inch or two. Bring to a boil
over medium-high heat, then reduce heat to medium and
simmer until the tomatoes are very soft and their skins
start to break, 8 to 10 minutes. (The chilies should
rehydrate and plump up.) Using a slotted spoon, transfer
the solids to a blender, and add the scallions, oregano,
allspice, cumin, thyme, vinegar, butter, Mexican
chocolate and salt. (Discard the cooking water.) Purée
until completely smooth, then scrape the adobo into a
large bowl and let cool completely.
Place the shrimp in the bowl with the cooled adobo and
toss to coat. Cover and refrigerate for at least 1 hour
and up to 24 hours.
When ready to eat, take the shrimp out of the
refrigerator. Prepare an outdoor charcoal or gas grill
for direct grilling over high heat. Thread the shrimp
onto skewers and place on a sheet pan. If using head-on
shrimp or shell-on shrimp, insert the skewer where the
head meets the body, thread the skewer through the body
while straightening it out, then push it out through the
tail end. If using peeled shrimp, thread the skewer
through the tops and bottoms of the shrimp without
passing it through the length of the bodies. Once all
are skewered, generously douse the shrimp with more
adobo (reserve some for serving) and sprinkle a bit of
salt on top.
Scrape the remaining adobo into a small saucepan or
skillet and set over medium heat. Bring to a simmer and
continue simmering, stirring constantly, for 3 to 4
minutes. Scrape into a serving bowl and set aside.
Set the skewers on the hot grill grate. For head-on
shrimp, cook, flipping once, until the shells have
crisped, browned and achieved some charring, and the
bodies have cooked through, 3 to 4 minutes per side. For
headless shell-on shrimp, grill for about 3 minutes per
side, and for peeled shrimp, about 2 minutes per side.
(If using a gas grill, close the lid between flips.)
Transfer the skewers to a platter and serve with the
reserved adobo sauce and lime wedges. Let everyone eat
by dipping the shrimp in the adobo sauce and squeezing
fresh lime juice on top. The shrimp can be eaten in
their entirety - heads, shells, tails and everything in
between - or peeled.
TIP: If you can’t find Mexican chocolate, substitute 2
ounces grated bittersweet chocolate mixed with 1/2
teaspoon granulated sugar and a pinch of ground canela
or ground cinnamon.
By: Pati Jinich
Yield: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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... It was 2:00 p.m., too early for wine but not for chocolate.
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