Shrimps in chipotle sauce - camarones enchipo
Yield: 3 Servings
Ingredients:
- 1 lb Large shrimps peeled and -butterflied with tail Shells left on
- 1/4 c Fresh lime juice
- 1/3 c Light olive oil
- 1 md White onion finely sliced
- 3/4 lb (about 2 medium) tomatoes -broiled
- 4 Chilies chipotles adobados -or to taste
- 1 Garlic clove peeled and -roughly chopped
- 1/3 c Dry white wine
- 1/4 ts Dried oregano
Instructions:
Mexican if -possible Season the shrimps with salt pepper and lime juice and set aside to marinate for about 30 minutes. Heat the oil in a frying pan; add the drained shrimp reserving any liquid and sliced onion and fry shaking the pan and tossing the ingredients for about 3 minutes. Remove shrimp and onion with a slotted spoon and set aside. In a blender blend the tomatoes chipotles and their liquid and garlic to a textured sauce. Reheat the oil add the sauce and fry over high heat stirring and scraping the bottom of the pan to prevent sticking for about 8 minutes. Add the wine oregano marinade and salt to taste and cook for another minute. Add the shrimp/onion mixture and cook for about 2 minutes ~ the shrimps should be just cooked and still crisp.
