Shrimp in Chipotle Sauce ( Camarones Enchipotlados )

Start to finish: 25 minutes / Servings: 4
A perfectly cooked shrimp—pink, firm but not tough, curved but not coiled—stymies most of us. The window between done and overdone is narrow. We solved that problem by giving the shrimp very little time over direct heat. Instead, we let the residual heat of a flavorful sauce cook them more gently.

For the sauce, we used canned chipotle chilies and the adobo sauce in which they are packed, which give the dish pleasant, lingering heat and deep smoky flavor. The shrimp got a brief sear to start, then finished cooking off the burner in the warm sauce.

Perfect results, effortlessly, every time. These shrimp made wonderful tacos when paired with diced avocado, fresh cilantro, lime wedges and sour cream. This dish also is delicious served alongside rice or cold as an appetizer.
Don’t worry if your chipotles vary in size. Despite appearances, most weigh about half an ounce.


4 vine-ripened tomatoes (1¼ pounds), quartered
4 chipotle chilies in adobo sauce and the sauce clinging to them
Kosher salt and ground black pepper
4 tablespoons olive oil, divided
1½ pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
4 tablespoons lime juice, divided
1 medium yellow onion, chopped
3 garlic cloves, thinly sliced
½ teaspoon dried oregano
¼ cup dry white wine
½ cup chopped fresh cilantro, plus more to serve
Eight 6-inch corn tortillas, warmed
Avocado, sour cream and lime wedges, to serve

Directions :

1. In a food processor, pulse the tomatoes, chilies and any sauce coating them and ¾ teaspoon teaspoon salt until mostly smooth, 1 minute. Set aside.
2. In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of the oil until beginning to smoke. Add half the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl. Repeat with the remaining shrimp, adding them to the bowl. Toss with 2 tablespoons of the lime juice. Set aside.
3. Return the skillet to medium-high and add the remaining 2 tablespoons of oil. Add the onion and cook for 3 to 4 minutes. Add the garlic and oregano and cook until just beginning to brown, 1 minute. Stir in the wine and any accumulated shrimp juice from the bowl. Cook until the liquid is nearly evaporated. Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
4. Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes. Stir in the cilantro and remaining lime juice. Taste, then season with salt and pepper. Serve with warmed tortillas, avocado, sour cream and lime wedges.

Author: el hassan

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