Best Camarones Shrimp Enchipotlados 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

Shrimp in Chipotle Sauce (Camarones Enchipotlados) image

Provided by Galley Wench

Categories Mexican

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb large shrimp, peeled and butterflied with tail shell left on
sea salt
fresh ground black pepper
1/4 cup fresh lime juice
1/3 cup light olive oil
1 medium white onion, finely sliced
2 medium tomatoes, broiled or 2 medium tomatillos, can be substituted
2 -4 chipotle chiles, in adobo (seeded, adjust to taste)
1 garlic clove, peeled and roughly chopped
1/3 cup white wine
1/4 teaspoon Mexican oregano

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.

Nutrition Facts : Calories 292, Fat 19.4, SaturatedFat 2.7, Cholesterol 143.2, Sodium 651.5, Carbohydrate 10.1, Fiber 1.7, Sugar 4.4, Protein 16.9

CAMARONES (SHRIMP) ENCHIPOTLADOS image

Categories Shellfish

Number Of Ingredients 6

1 lb uncooked med-lg shrimp, peeled, deveined
1 1/4 c Seafood Marinade (See recipe)
4 TBL extra-virgin olive oil
2 garlic cloves, minced
1 TBL minced canned chipotle chilies*
1/2 tsp dried oregano

Steps:

Place shrimp in large bowl. Add marinade and toss to coat. Cover and refrigerate 15 minutes. Drain shrimp; discard marinade. Return shrimp to bowl. Puree 2 tablespoons olive oil, 1 garlic clove, chipotle chilies, and dried oregano in processor until smooth. Transfer chipotle mixture to bowl with shrimp; toss to coat. Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add remaining garlic clove and sauté 1 minute. Add shrimp with chipotle mixture; sauté until shrimp are cooked through, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl.