Camerones Enchipotlados
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That is, Shrimp in Chipotle Sauce - a terrifically flavorful dish, originating in Veracruz. This recipe is adapted from Diana Kennedy’s wonderful and very instructive book, The Art of Mexican Cooking.
Serves 4
Ingredients
1 lb 16-20 count shrimp
2-3 limes, enough for ¼ cup juice
Sea salt and freshly ground black pepper
1 medium white onion
¾ lb (about 2 medium) tomatoes
Instructions
1 garlic clove
3-4 chipotle chiles adobados, with some of their liquid
1/3 cup olive oil
1/3 cup dry white wine, such as Pinot Grigio
¼ tsp Mexican oregano
- Peel the shrimp. Squeeze the limes to obtain ¼ cup of juice. Season the shrimps with salt, pepper and the lime juice, and set aside to marinate for 30 minutes.
- Meanwhile, peel and finely slice the onions.
- Heat a cast iron pan over high heat. Add the whole tomatoes and unpeeled garlic, turning them occasionally with a pair of tongs to char them over most of their surface. Remove from heat and let cool. Peel the garlic.
- In a blender jar, blend the tomatoes, garlic, chiles and their liquid to a textured sauce.
- When the shrimps have finished marinating, drain them, reserving the marinade liquid.
- Heat the olive oil in a frying pan. Add the shrimp and onions and fry, shaking the pan and tossing the ingredients, for about 3 minutes. Remove shrimp and onion with a slotted spoon and set aside.
- Reheat the oil, and add the sauce from the blender. Fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 minutes.
- Add the wine, oregano and reserved marinade. Salt to taste, and cook for another minute.
- Add the shrimp and onions, and cook for about 2 minutes, until the shrimp are just cooked through and still crisp.
- Serve hot or at room temperature, with a little white rice or warm tortillas.
My husband says: You can find chipotle adobados in small cans, in the Mexican section of your grocery.
