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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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 40 (30%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 114.9mg||35 %|
|Sodium 116.5mg||4 %|
|Potassium 340.3mg||9 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.1g|
|Protein 16.2g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 133
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