| 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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