Yield: 3 servings
|Large shrimps, peeled and butterflied with tail
|Shells left on
|Fresh lime juice
|Light olive oil
|White onion, finely sliced
|(about 2 medium) tomatoes, broiled
|Chilies chipotles adobados, or to taste
|Garlic clove, peeled and roughly chopped
|Dry white wine
|Dried oregano, Mexican if possible
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 From the collection of Jim Vorheis