Yield: 3 servings
|\N \N||Jim Vorheis|
|1 pounds||Large shrimps, peeled and butterflied with tail|
|\N \N||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 \N||Chilies chipotles adobados, or to taste|
|1 \N||Garlic clove, peeled and roughly chopped|
|⅓ cup||Dry white wine|
|¼ teaspoon||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