Baked Shrimp in Chipotle SauceAlan Richardson
Inspired by New Orleans's barbecue shrimp, our recipe substitutes chipotle chiles for the traditional cayenne and black pepper. Though this dish is often served as a first course in restaurants, our version is intended as a main course. Use the bread for scooping up the sauce. You could add a green salad or, better yet, stick with the out-of-hand theme and serve it with corn on the cob.
Cooks' note:
Shrimp with heads on may be used in this recipe — you'll need 1 pound.
