Shrimp In Chipotle Sauce Camarones Enchipotlados Recipes

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SHRIMP IN CHIPOTLE SAUCE (CAMARONES ENCHIPOTLADOS)



Shrimp in Chipotle Sauce (Camarones Enchipotlados) image

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

1 lb large shrimp, peeled and butterflied with tail shell left on
sea salt
fresh ground black pepper
1/4 cup fresh lime juice
1/3 cup light olive oil
1 medium white onion, finely sliced
2 medium tomatoes, broiled or 2 medium tomatillos, can be substituted
2 -4 chipotle chiles, in adobo (seeded, adjust to taste)
1 garlic clove, peeled and roughly chopped
1/3 cup white wine
1/4 teaspoon Mexican oregano

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)



Camarones Enchipotlados (Shrimp in Chipotle Sauce) image

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

1 lb large shrimp, peeled and butterflied with tail left on
sea salt, to taste
fresh ground pepper, to taste
1/4 cup lime juice
1/3 cup olive oil
1 medium white onion, sliced thin
2 medium tomatoes
4 chipotle chiles in adobo (more or less to taste, depending upon how hot you like it)
1 garlic clove, minced
1/3 cup dry white wine
1/3 teaspoon dried oregano, Mexican if possible

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

SHRIMP IN CHIPOTLE SAUCE



Shrimp in Chipotle Sauce image

A sauce just spicy enough to make your mouth tingle enveloping tender shrimp- this is fairly quick to prepare if you use pre- peeled shrimp. This recipe includes Cola which adds flavor as well as a touch of sweetness. The sauce is good spooned over white rice. I would not suggest using diet cola for this recipe. Adapted From William Sonoma Mexican.

Provided by cookiedog

Categories     Mexican

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 10

8 garlic cloves, minced
1/4 cup fresh lime juice
sea salt & freshly ground black pepper
shrimp
3 tablespoons extra virgin olive oil
1/2 cup finely chopped white onion
4 ripe tomatoes, about 1 1/2 lbs. chopped or 2 (14 1/2 ounce) cans each chopped tomatoes, drained
2 canned chipotle chiles, en adobo with 1 tablespoon sauce
1/2 cup Coca-Cola or 1/2 cup Pepsi
1/4 teaspoon dried oregano, preferably Mexican

Steps:

  • In a bowl, stir together the garlic, lme juice, and sea salt and pepper to taste. Add the shrimp and toss until thoroughly coated. Let marinate while preparing the sauce, at least 5 minutes.
  • In a heavy frying pan or cazuela over medium-high heat, heat the olive oil. Add the onion and saute until golden, about 3 minutes. Add the tomatoes and cook, stirring constantly, just until the color deepens, less than 1 minute. Using a slotted spoon, transfer the tomato mixture to a blender, allowing any excess oil to drip back into the pan. Reserve th oil in the pan. Add the chiles an dsauce, cola, and oregano to the blender. Process until you get a textured sauce.
  • Remove the shrimp from the marinade and pat dry with paper towels. Return the pan with the reserved oil to medium-high heat and heat until the oil begins to shimmer. Add half of the shrimp and cook until opaque, about 2 minutes. Using the slotted spoon, transfer to a plate. Repeat with the remaining shrimp and add them to the plate.
  • Return the still-hot pan to medium-high heat and add the sauce. Fry, stirring frequently, until the sauce thickens and the flavors deepen, about 5 minutes. Stir in the shrimp and cook for 2 minutes longer just to heat through. Divide the shrimp evenly among warmed individual plates. Spoon some of the remaining chipotle sauce over each serving and serve at once.

Nutrition Facts : Calories 151.6, Fat 10.5, SaturatedFat 1.4, Sodium 437.9, Carbohydrate 14.8, Fiber 2.5, Sugar 8.4, Protein 2.1

CAMARONES ENCHIPOTLADOS (SHRIMP IN CHIPOTLE SAUCE)



Camarones Enchipotlados (Shrimp in Chipotle Sauce) image

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

1 lb large shrimp, peeled, with tails left on
1/4 cup lime juice
1/3 cup olive oil
1 medium onion, finely sliced
1 (14 ounce) can diced tomatoes
4 chipotle chiles in adobo
2 garlic cloves, chopped
1/3 cup dry white wine
1/4 teaspoon dried Mexican oregano (can use regular, if Mexican is unavailable)
salt and pepper, according to taste

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

SAUTEED SHRIMP WITH CHIPOTLE CHILES



Sauteed Shrimp with Chipotle Chiles image

Provided by Zarela Martinez

Yield Makes 4 servings

Number Of Ingredients 6

1 pound uncooked medium to large shrimp, peeled, deveined
1 1/4 cups Seafood Marinade
4 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon minced canned chipotle chilies*
1/2 teaspoon dried oregano

Steps:

  • Place shrimp in large bowl. Add marinade and toss to coat. Cover and refrigerate 15 minutes. Drain shrimp; discard marinade. Return shrimp to bowl.
  • Puree 2 tablespoons olive oil, 1 garlic clove, chipotle chilies, and dried oregano in processor until smooth. Transfer chipotle mixture to bowl with shrimp; toss to coat.
  • Heat remaining 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add remaining garlic clove and sauté 1 minute. Add shrimp with chipotle mixture; sauté until shrimp are cooked through, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl.
  • Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.

SHRIMP WITH CHIPOTLE SAUCE



Shrimp With Chipotle Sauce image

This is one of my favourite appetizers, adapted from The Surreal Gourmet. You can adjust the 'heat' by changing the amount of chipotle pepper and adobo sauce. I usually serve this as an appetizer over a mesclun mix of leaf lettuces, herbs, and tender greens.

Provided by Elly in Canada

Categories     Canadian

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb shrimp, 12/15 count shrimp, tails on
1 -2 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon lemon pepper or 1 teaspoon dried lemon peel
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons olive oil
1 whole chipotle chile in adobo, chopped finely
2 teaspoons adobo sauce
1 cup lightly packed cilantro, leaves only, stems discarded before measuring
3 tablespoons freshly squeezed lime juice
1/2 cup sour cream

Steps:

  • Chipotle Dry rub:.
  • Shell, clean, and devein shrimp. Leave the tails on.
  • Pat dry with a paper towel.
  • In a medium-size bowl, mix oregano, thyme, lemon pepper, salt, and black pepper.
  • Toss shrimp thoroughly with mixed spices. Keep refrigerated until ready for cooking.
  • Heat oil and chipotle pepper and sauce in a well-seasoned iron skillet or non-stick pan over high heat.
  • Place about ten shrimp in pan so that each one has enough room to lie on its side.
  • Cook for approximately 1-1/2 minutes per side, or until shrimp is no longer translucent. Do not overcook.
  • Serve hot, or at room temperature, with cilantro dipping sauce.
  • To prepare Cilantro Dipping Sauce:.
  • Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and use a fork to blend in sour cream until fully blended into a pale green sauce.
  • Refrigerate until ready for use.

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