Best Camarones Al Chipotle Con Naranja Recipes

Camarones Enchipotlados (Shrimp in Chipotle Sauce) image

Provided by Alskann

Categories Mexican

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb large shrimp, peeled and butterflied with tail left on
sea salt, to taste
fresh ground pepper, to taste
1/4 cup lime juice
1/3 cup olive oil
1 medium white onion, sliced thin
2 medium tomatoes
4 chipotle chiles in adobo (more or less to taste, depending upon how hot you like it)
1 garlic clove, minced
1/3 cup dry white wine
1/3 teaspoon dried oregano, Mexican if possible

Steps:

Line a small shallow pan with foil.
Add the tomatoes.
Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
Set aside to cool.
Season the shrimp with salt, pepper and lime juice; set aside to marinate for about 30 minutes.
Heat the oil in a frying pan.
Drain the shrimp, reserving liquid.
Add shrimp and onions to hot oil in frying pan.
Saute for 3 minutes stirring and turning frequently.
Remove shrimp and onions with slotted spoon and set aside.
Place tomatoes, chipotles and adobo sauce, and garlic in a blender; Puree 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, reserved marinade.
Salt to taste and continue cooking for 1 more minute.
Add the shrimp/onion mixture to the sauce and cook for 2 more minutes.
The shrimp should be just cooked and not overdone.
Serve as an appetizer or as a main dish over hot rice.

Nutrition Facts : Calories 323.6, Fat 20.1, SaturatedFat 2.9, Cholesterol 172.8, Sodium 173.9, Carbohydrate 8.3, Fiber 1.2, Sugar 3.2, Protein 24

Camarones Al Chipotle (Shrimp in Chipotle Sauce) image

Provided by PSU Lioness

Categories Mexican

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs medium shrimp, shelled and deveined
1 large white onion, chopped
3 garlic cloves, finely chopped
2 tablespoons unsalted butter
2 cups white mushrooms, sliced
2 roma tomatoes, chopped (about 2 cups)
1 teaspoon kosher salt
1 cup Mexican crema or 1 cup creme fraiche
1 -2 tablespoon chipotle chile in adobo
salt and pepper
shrimp broth (optional)

Steps:

Using a food processor or blender, combine cream and chiles, adding chipotles a little at a time to taste, and pulse until smooth. Set aside.
Melt butter in a large heavy skillet over medium heat.
Sauté the green onion, garlic, and salt until soft, about 5 minutes.
Add the sliced mushrooms and cook covered, about 3 minutes.
Add the tomatoes and bring to a simmer. Reduce heat and cook, an additional 5 minutes.
Add shrimp and simmer, covered until they begin to turn pink, about 2-3 minutes.
Add broth if additional liquid is needed. Add the chipotle cream and heat until cooked through, an additional 3-5 minutes.
Season with salt and pepper to taste.
Serve with warm corn tortillas, over rice, or with avocado.
Notes: To make broth, combine reserved shells with 2 cups of water and 1/2 teaspoon of salt and bring to a simmer. Continue to simmer over medium heat for 30 minutes. Strain and use broth as needed to add liquid to the dish or thin the cream sauce to desired consistency.