Camarones Enchipotlados (Shrimp in Chipotle Sauce)
Tender shrimp, and were amped up by the smokey heat of rich tomato sauce. This sauce is begging to be used in more dishes - I'm thinking enchiladas, huevos rancheros - the possibilities are endless!"Hailydickens: All the stores here in CA have them, usually they're in the stores' Mexican/Ethnic food sections. They are always canned; at least the ones this recipe uses are. You could use chipotle seasoning (I've never heard of such a thing hehe), but the sauce will be watery. If you use the seasoning, you might want to add a little tomato sauce to thicken it up." - Firebyrd
Yield: 6 Servings Ready in 50 minutes
135 people trying soon
|1 poundlarge shrimp; peeled, with tails left on|
|1/4 cuplime juice|
|1/3 cupolive oil|
|1 mediumonion; finely sliced|
|1 candiced tomatoes; (14 ounce)|
|4 chipotle chiles in adobo|
|2 garlic cloves; chopped|
|1/3 cupdry white wine; or beer|
|1/4 teaspoondried Mexican oregano; (can use regular if Mexican is unavailable)|
|salt and pepper; according to taste|
Camarones Enchipotlados (Shrimp in Chipotle Sauce) Preparation
Season the shrimp with salt and pepper. Put in a bowl with the lime juice and set aside for about 30 minutes. No longer, or the shrimp will start to "cook" in the lime juice (think ceviche).
Heat the oil in a frying pan, and drain the shrimp, reserving the lime juice. Add the shrimp and onion to the pan and cook for about three minutes, stirring and tossing constantly. Then remove the shrimp and onions from the pan and set aside.
In a blender or food processor, blend the tomatoes, chipotles in adobo, and garlic to a thick sauce.
Reheat the oil in the frying pan, add the sauce and cook over medium-high heat, stirring frequently, for a little under 10 minutes. Add the wine, oregano, and reserved lime juice, and cook for another minute or so. Add the shrimp and cook for a further two minutes (the shrimp should still be firm, not mushy), then serve.
Ripened and smoke-dried jalapenos, chipotles bring a smokey heat to dishes that brings depth to the spice, rather than just hot for hot's sake.
Serve over Arroz Verde (green rice), to contrast the deep red chipotle sauce.
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