Shrimp in Chipotle Sauce (Camarones Enchipotlados)
"This recipe comes from The Art of Mexican Cooking. Very authentic. Update: Some may find this recipe a bit on the 'spicy' side so I've made notations to "adjust to taste" on some ingredients. On ocassion I have substituted canned tomatoes."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (255.9 g)
- Calories 620.1
- Total Fat - 56 g
- Saturated Fat - 15.7 g
- Cholesterol - 110 mg
- Sodium - 82.9 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 1.2 g
- Sugars - 3.9 g
- Protein - 21.3 g
- Calcium - 40.6 mg
- Iron - 1.7 mg
- Vitamin C - 21.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Season the shrimps with salt and pepper and lime juice and set aside to marinate for about 30 minutes.
Step 2
Heat the oil in a frying pan; add the drained shrimp (reserving any liquid), and sliced onion and fry, shaking the pan and tossing (or stirring) the ingredients, for about 3 minutes. Remove the shrimp and onion with a slotted spoon and set aside.
Step 3
In a blender jar, blend the tomatoes, chipotles, and their liquid, and garlic to a textured sauce.
Step 4
Reheat the oil, and 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--for the shrimps should be just cooked and not rubbery.
Step 5
Serve over rice.
Tips
No special items needed.
1 Reviews
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