Shrimps in chipotle sauce - camarones enchipotlados

Yield: 3 servings

Measure Ingredient
\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

Similar recipes