Camarones Shrimp Enchipotlados Recipes

CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)

Steps:

• Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
• Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
• Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.

CAMARONES ENCHIPOTLADOS (SHRIMP IN CHIPOTLE SAUCE)

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.

CAMARONES ENCHIPOTLADOS (SHRIMP IN CHIPOTLE SAUCE)

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.

SHRIMP IN CHIPOTLE SAUCE (CAMARONES ENCHIPOTLADOS)

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.