| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Seafood | 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 | (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 |
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. 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.
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