CAMARONES ENCHIPOTLADOS (SHRIMP IN CHIPOTLE SAUCE)

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Camarones Enchipotlados (Shrimp in Chipotle Sauce) image

This recipe is based on one served at Brisas del Mar, a restaurant on the boardwalk of the Port of Veracruz. A flavorful dish that can be served as an appetizer or main course.

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

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