| 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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