On Mar 3, 4:35*pm, tweeny90...@mypacks.net wrote:
> I used only ONE from a buffet size can of these - can I just store the
> rest of these in their adobo sauce in a small Rubbermaid - in the
> fridge - almost indefinitely?
> I hate like heck to toss these. *If I freeze - well, how do I break
> off just one? *I think they'll turn to mush, won't they? Maybe I could
> slice off one.....?
> Any good use for a lot of these? I rarely cook for *more than two
I've kept them refrigerated for a week with no problems. Haven't
tried freezing; the small cans are not expensive. Here's a shrimp
dish we've enjoyed a number of times. It's from Bittman's 'Best
Recipes in the World'.
Shrimp in Adobo Sauce
1. Toss 1.5 to 2 lbs. shrimp in 1/4 cup fresh lime juice, set aside.
2. Process or blend: 4 garlic cloves, 2 small tomatoes, chipotle
chiles in adobo to taste. (the recipe says "a can of" but notes
even one will be hot. I use 2 for a pound of shrimp but we're
3. In a large pan over medium-high heat cook 1 small chopped onion
oil until soft. Stir in the processed sauce and cook about 5
stirring constantly. It will thicken and darken. Add the shrimp,
with its marinade, a cook, still stirring, until done, about 4
minutes. At the end, stir in a teaspoon of dried Mexican oregano,
to taste, garnish with parsley or cilantro. Serve with lots of
> rice. -aem