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Shrimp in Chipotle Sauce (Camarones
Enchipotlados)
Diana Kennedy's recipe from
The Art of Mexican
Cooking. This is a dish from the Veracruz region of Mexico.
She has suggested cooking the dish in two stages to avoid overcooking
the shrimp.
I N G R E D I E N T S
1 lb
large shrimps, peeled and butterflied with tail shell left on
sea salt and freshly 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 tomate verde (tomatillos)
4 chilpotle chiles in
adobo
1 garlic clove, peeled and roughly
chopped
1/3 cup white wine
1/4 teaspoon Mexican
oregano
I N
S T R U C T I O N S
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 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 still crisp.
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