Best Camarones Al Chipotle Shrimp In Chipotle Sauce Recipes

CAMARONES AL CHIPOTLE (SHRIMP IN CHIPOTLE SAUCE)

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.

CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)

Steps:

• Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
• Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
• Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

CAMARONES ENCHIPOTLADOS (SHRIMP IN CHIPOTLE SAUCE)

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.

SHRIMP IN CHIPOTLE SAUCE (CAMARONES ENCHIPOTLADOS)

Steps:

• Season the shrimps with salt and 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 (or stirring) the ingredients, for about 3 minutes. Remove the shrimp and onion with a slotted spoon and set aside.
• In a blender jar, blend the tomatoes, chipotles, and their liquid, and garlic to a textured sauce. Reheat the oil, and 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--for the shrimps should be just cooked and not rubbery.