Shrimps in Chipotle Sauce
Submitted by roxann
Mexican shrimp in chipotle sauce with broiled tomatoes, white wine, and lime-marinated shrimp. Smoky-spicy seafood main from the kitchens of central Mexico.
YIELD
3 servingsPREP
10 minCOOK
25 minREADY
1 hrsAn authentic Mexican shrimp dish where butterflied prawns simmer briefly in a smoky chipotle-tomato sauce. The chipotles in adobo (smoke-dried jalapeños) provide the signature flavor that distinguishes this from generic spicy shrimp dishes, delivering smoke and heat in equal measure.
The lime juice marinade is the brilliant first step. A 30-minute soak lets the acid lightly cure the shrimp, firming the texture and seasoning the flesh from the inside. Skip this step and the shrimp tastes underseasoned even with a flavorful sauce.
Broiling the tomatoes before blending into the sauce is a uniquely Mexican technique that develops sweet caramelized notes and deep concentrated flavor. The lightly charred skin contributes a subtle smokiness that complements the chipotles beautifully.
The brief two-minute final cook for the shrimp is critical. Overcooked shrimp turns into rubber pellets, while properly cooked shrimp stays plump, juicy, and tender enough to bite through cleanly. Two minutes is right, even if it feels too short.
Chef Tips
Butterflying the shrimp helps the sauce penetrate and lets the shrimp cook faster and more evenly.
Wear gloves when handling chipotles. The capsaicin lingers on skin for hours and gets into your eyes hours later.
Save the adobo sauce from the chipotle can. It adds intense flavor when blended with the tomato sauce.
Serve over white rice, with warm corn tortillas for scooping, or alongside refried beans.
Variations
Use fire-roasted canned tomatoes instead of broiling fresh tomatoes for a quicker shortcut version.
Substitute scallops or chunks of firm white fish for the shrimp.
Stir in a tablespoon of cold butter at the end for a richer, glossier finished sauce.
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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