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.
Provided by Galley Wench
Categories Mexican
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the shrimps with salt and 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 (or stirring) the ingredients, for about 3 minutes. Remove the shrimp and onion with a slotted spoon and set aside.
- In a blender jar, blend the tomatoes, chipotles, and their liquid, and garlic to a textured sauce. 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.
Nutrition Facts : Calories 292, Fat 19.4, SaturatedFat 2.7, Cholesterol 143.2, Sodium 651.5, Carbohydrate 10.1, Fiber 1.7, Sugar 4.4, Protein 16.9
CAMARONES ENCHIPOTLADOS (SHRIMP IN CHIPOTLE SAUCE)
This recipe is based on one served at Brisas del Mar, a restaurant on the boardwalk of the Port of Veracruz. A flavorful dish that can be served as an appetizer or main course.
Provided by Alskann
Categories Mexican
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Line a small shallow pan with foil.
- Add the tomatoes.
- Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
- Set aside to cool.
- Season the shrimp with salt, pepper and lime juice; set aside to marinate for about 30 minutes.
- Heat the oil in a frying pan.
- Drain the shrimp, reserving liquid.
- Add shrimp and onions to hot oil in frying pan.
- Saute for 3 minutes stirring and turning frequently.
- Remove shrimp and onions with slotted spoon and set aside.
- Place tomatoes, chipotles and adobo sauce, and garlic in a blender; Puree 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, reserved marinade.
- Salt to taste and continue cooking for 1 more minute.
- Add the shrimp/onion mixture to the sauce and cook for 2 more minutes.
- The shrimp should be just cooked and not overdone.
- Serve as an appetizer or as a main dish over hot rice.
Nutrition Facts : Calories 323.6, Fat 20.1, SaturatedFat 2.9, Cholesterol 172.8, Sodium 173.9, Carbohydrate 8.3, Fiber 1.2, Sugar 3.2, Protein 24
CAMARONES ENCHIPOTLADOS (SHRIMP IN CHIPOTLE SAUCE)
AKA The Shrimp of Death. lol These smokin' hot shrimp are sure to bring people to tears -- but in a good way. They're great as an appetizer if you use large shrimp as called for in the recipe, but this recipe also makes for a killer sauce for pasta or rice if you use smaller shrimp and remove the tails, as well as peeling them.
Provided by Cluich
Categories Sauces
Time 44m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 193.9, Fat 12.9, SaturatedFat 1.8, Cholesterol 95.5, Sodium 434.3, Carbohydrate 6.5, Fiber 1.2, Sugar 2.8, Protein 11.2
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