Shrimp in chipotle sauce (camarones ench
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large shrimp; peeled and butterflied with tail shells left on |
| ¼ | cup | Fresh lime juice |
| ⅓ | cup | Light olive oil |
| 1 | medium | White onion; finely sliced |
| ¾ | pounds | (about 2 medium) tomatoes; broiled |
| 4 | Chiles Chipotles Adobados; or to taste | |
| 1 | Clove garlic; peeled and roughly chopped | |
| ⅓ | cup | Dry white wine |
| ¼ | teaspoon | Dried oregano; Mexican if possible |
Directions
Season the shrimps with salt, pepper, and lime juice and set aside to marinate for about 30 minutes.
Heat the oil in a frying pan; add the drained shrimp, reserving any liquid, and sliced onion and fry, shaking the pan and tossing the ingredients, for about 3 minutes. Remove shrimp and onion with a slotted spoon and set aside.
In a blender, blend the tomatoes, chipotles and their liquid, and garlic to a textured sauce. Reheat the oil, 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, the shrimps should be just cooked and still crisp.
The Art of Mexican Cooking
Syd.Bigger@... (Syd Bigger)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .