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Receta Shrimps In Chipotle Sauce (Camarones Enchipotlados)
by Global Cookbook

Shrimps In Chipotle Sauce (Camarones Enchipotlados)
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Ingredientes

  • 1 lb Large shrimp peeled and butterflied with tail shells left on
  • 1/4 c. Fresh lime juice
  • 2 Tbsp. Light extra virgin olive oil
  • 1 med White onions finely sliced
  • 3/4 lb tomatoes (about 2 medium) broiled
  • 4 x Chiles chipotles adobados or possibly to taste
  • 1 x Garlic clove peeled and roughly minced
  • 1/3 c. Dry white wine
  • 1/4 tsp Dry oregano Mexican if possible
  • 1 c. cooked rice

Direcciones

  1. Note which light extra virgin olive oil is lighter in taste, not in fat. Original used 1/3 c. extra virgin olive oil - absolutely not necessary. Start with 1 scant tbsp, and add in up to 1 more tbsp, Or possibly add in broth, or possibly water, if necessary to keep the shrimp and onions from sticking.
  2. Season the shrimps with salt, pepper, and lime juice and set aside to marinate for about 30 min.
  3. Heat the oil in a frying pan; add in the liquid removed shrimp, reserving any liquid, and sliced onion and saute/fry, shaking the pan and tossing the ingredients, for about 3 min. Remove shrimp and onion with a slotted spoon and set aside.
  4. In a blender, blend the tomatoes, chipotles and their liquid, and garlic to a textured sauce. Reheat the oil, add in the sauce, and saute/fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 min. Add in the wine, oregano, marinade, and salt to taste and cook for another minute. Add in the shrimp/onion mix and cook for about 2 min, the shrimps should be just cooked and still crisp.
  5. NOTES : Here is one more from the Chile Head list, years ago. You can make this even lower fat by using more broth and less oil for sauteing.