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Title: Shrimps in Chipotle Sauce - Camarones Enchipotlados
Categories: Mexican Sauce Seafood
Yield: 3 Servings
| Jim Vorheis | ||
| 1 | lb | Large shrimps, 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 | Chilies 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 From the collection of Jim Vorheis
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