Title: Shrimp In Chipotle Sauce (Camarones Enchipotlados)
Categories: Spice Shellfish Mexican
Yield: 1 Servings

1	lb	Large shrimp, peeled and
		Butterflied with tail
		Shells left on
1/4	c	Fresh lime juice
1/3	c	Light olive oil
1	md	White onion, finely sliced
3/4	lb	(about 2 medium) tomatoes,
		Broiled
4		Chiles chipotles adobados,
		Or to taste
1		Garlic clove, peeled and
		Roughly chopped
1/3	c	Dry white wine
1/4	ts	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

Syd.Bigger@salata.com (Syd Bigger) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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