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CATEGORY CUISINE TAG YIELD
Mexican 3 Servings

INGREDIENTS

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 Tomatoes; (about 2 medium) 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

INSTRUCTIONS

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.
Posted to MC-Recipe Digest V1 #1007 by "Christopher E. Eaves"
<cea260@airmail.net> on Jan 12, 1998

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