Shrimp in Chipotle Sauce (Camarones Enchipotlados) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe comes from The Art of Mexican Cooking. Very authentic. Update: Some may find this recipe a bit on the 'spicy' side so I've made notations to adjust to taste on some ingredients. On ocassion I have substituted canned tomatoes. Ingredients:
1 lb large shrimp, peeled and butterflied with tail shell left on |
sea salt |
fresh ground black pepper |
1/4 cup fresh lime juice |
1/3 cup light olive oil |
1 medium white onion, finely sliced |
2 medium tomatoes, broiled or 2 medium tomatillos, can be substituted |
2 -4 chipotle chiles, in adobo (seeded, adjust to taste) |
1 garlic clove, peeled and roughly chopped |
1/3 cup white wine |
1/4 teaspoon mexican oregano |
Directions:
1. Season the shrimps with salt and pepper and lime juice and set aside to marinate for about 30 minutes.
2. Heat the oil in a frying pan; add the drained shrimp (reserving any liquid), and sliced onion and fry, shaking the pan and tossing (or stirring) the ingredients, for about 3 minutes. Remove the shrimp and onion with a slotted spoon and set aside.
3. In a blender jar, blend the tomatoes, chipotles, and their liquid, and garlic to a textured sauce. Reheat the oil, and add the sauce, and fry over high heat stirring and scraping the bottom of the pan to prevent sticking for about 8 minutes. Add the wine, oregano, marinade and salt to taste and cook for another minute. Add the shrimp/onion mixture and cook for about 2 minutes-for the shrimps should be just cooked and not rubbery.
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