CHIPOTLE SHRIMP

Chipotle Shrimp image

Yield makes 4 servings

Number Of Ingredients 10

Previous Next

1 1/2 to 2 pounds medium to large shrimp (20 to 30 per pound), peeled
1/4 cup fresh lime juice
Salt and black pepper
4 garlic cloves, peeled
1/2 pound tomatoes (about 2 small), cored and quartered
1 small can chiles in adobo, or less to taste (even 1 chipotle will make this dish quite hot)
2 tablespoons extra virgin olive oil
1 small onion, chopped
1 teaspoon dried oregano, preferably Mexican
1/4 cup chopped fresh cilantro leaves for garnish

Steps:

Toss the shrimp with the lime juice, salt, and pepper. Set aside.
Place the garlic, tomatoes, and chipotles in a food processor or blender. Process until smooth.
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the chipotle sauce and cook, stirring constantly, until thickened and dark, about 5 minutes or so. Add the shrimp with its marinade and cook, stirring occasionally, for 4 minutes. Add the oregano, salt, and pepper, taste and adjust the seasoning, then garnish and serve.
Substitute fresh scallops, sea or bay, for the shrimp.
Omit the lime juice marinade. Substitute 3 pounds live blue or rock crabs for the shrimp. Wash well and chop in half lengthwise. Before cooking the onion, cook the crabs in the skillet for 3 minutes on each side. Remove, then proceed as directed, reheating the crabs with the sauce for about 2 minutes.