Title: Shrimp in Chipotle Sauce (Camarones Ench
Categories: Seafood
Yield: 3 Servings

1 lb Large shrimp; peeled and
-butterflied with tail
-shells left on
1/4 c Fresh lime juice
1/3 c Light olive oil
1 md White onion; finely
-sliced
3/4 lb (about 2 medium) tomatoes;
-broiled
4 Chiles Chipotles Adobados;
-or to taste
1 Clove garlic; peeled and
-roughly chopped
1/3 c Dry white wine
1/4 ts Dried oregano; Mexican if
-possible

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.

The Art of Mexican Cooking

Syd.Bigger@salata.com (Syd Bigger)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.