Shrimp in Chipotle Sauce

By polloazul

Diana Kennedy's recipe from The Art of Mexican Cooking

Ingredients

• 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

Details

Servings 2

Preparation

Step 1

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.