Shrimps in Chipotle Sauce- Camarones Enchipotlados
Submitted by khu7
Lime-marinated shrimp seared and simmered in a smoky blended chipotle-tomato sauce with white wine and Mexican oregano. Authentic camarones enchipotlados that bring real Mexican heat to your table.
YIELD
4 servingsPREP
45 minCOOK
15 minREADY
60 minIf you’ve ever cracked open a can of chipotles in adobo and thought “I need to put this on everything," this recipe is for you.
Butterflied shrimp marinate in lime juice, salt, and pepper for 30 minutes, soaking up all that bright citrus flavor. They get a quick sear with sliced onion, then a smoky sauce of broiled tomatoes, chipotles in adobo, and garlic gets blitzed in a blender and fried hard in the same pan.
White wine and Mexican oregano finish the sauce, the shrimp go back in for a final two minutes, and you’ve got camarones enchipotlados that taste like they came from a cocina in Oaxaca.
Kitchen Tips
- Broil the tomatoes until charred and blistered. That char adds a layer of smoky sweetness that rounds out the heat from the chipotles.
- Fry the blended sauce over high heat for a full 8 minutes. This concentrates the flavors and thickens it into a proper salsa, not a watery soup.
- The shrimp only need 2 minutes in the sauce at the end. They should still be crisp and bouncy, not rubbery.
- Start with 4 chipotles and adjust from there. These peppers pack serious heat, so taste the sauce before adding more.
Ingredients
Directions
Season the shrimps with salt, 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 shrimp and onion with a slotted spoon and set aside.
In a blender, blend the tomatoes, chipotles and their liquid, and garlic 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, marinade, and salt to taste and cook for another minute.
Add the shrimp/onion mixture and cook for about 2 minutes ~ the shrimps should be just cooked and still crisp.
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