3 ripe tomatoes, will roasted , or charred (with skin on)
1 medium white onion, thickly sliced and pan roasted until well carmelized
2 1/2 lb shrimp, deveined
salt to taste
freshly ground black pepper to taste
1/4 cup olilve oil
2-3 chipotle cheles en adobo (canned)., finely chopped
pinch of cumin
juice of 2 limes or 1 orange
1/4 cup chopped cilantro
Instructions
Blend the garlic with the tomatoes and onion, adding a little water if needed to facilitate the blending. Season the shrimp with salt and pepper. Heat a large saute pan or Dutch oven and add the oil. Saute the shrimp on very high heat until half cooked and beginning to brown. Remove the shrimp from pan with slotted spoon. Fry the sauce in the oil for 2 minutes along with the chipotle chiles en adobo, stirring frequently to prevent burning. Add the shrimp, stir well to coat, and cook shrimp through. The sauce should be fairly thick, adhering to the shrimp. Add the lime juice and cilantro, stir again, and serve hot or chilled
Originally Submitted
5/5/2009
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