Chipotle Shrimp

Pat the 500 grams of Shrimp dry and season lightly with 2 grams of Black pepper and a pinch of 5 grams of Salt. Set aside.

Heat a comal or heavy skillet over medium-high heat. Place the 300 grams of Tomatillos, 150 grams of White onion, 20 grams of Garlic, and 200 grams of Roma tomato on the hot surface. Roast, turning occasionally, until softened and lightly charred, about 10-12 minutes.

Transfer the roasted Tomatillos, White onion, Garlic, and Roma tomato to a blender. Add the 100 grams of Chipotle chiles in adobo and 250 grams of Chicken broth. Blend until very smooth.