Side Pannel
Shrimp in Chipotle Sauce (Camarones Ench
Shrimp in Chipotle Sauce (Camarones Ench
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 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 Clove garlic; peeled and
- -roughly chopped
- 1/3 c Dry white wine
- 1/4 ts Dried oregano; Mexican if
- -possible
Directions
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
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
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