Sauteed Shrimp With Chipotle Chiles
- 1 pound uncooked medium to large shrimp peeled, deveined
- 1 1/4 cups Seafood Marinade (see recipe)
- 4 tablespoons extra-virgin olive oil
- 2 garlic cloves minced
- 1 tablespoon minced canned chipotle chilies see * Note
- 1/2 teaspoon dried oregano
* Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
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.
This recipe yields 4 servings.
After a trip to Veracruz, Mexico, chef Zarela Martínez came up with this dish, which is called camarones enchipotlados at the restaurant. A bowl of rice and some warm corn tortillas would be great with the spicy, smoky shrimp.