Chipotle Shrimp with Cream
A typical shrimp dish from the Veracruz region in Mexico. Prepared with a chipotle and tomato sauce with hints of oregano. Delicious as an appetizer or main course.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
4
Servings
- 450 grams shrimp, large, peeled, and butterflied. With tails
- pepper
- 1/4 cups lime juice, fresh
- 1/3 cups olive oil
- 1 onion, medium, sliced very thin
- 375 grams tomato, roasted
- 4 chipotle chiles in adobo sauce
- 1 clove garlic, peeled and chopped
- 1/3 cups white wine, dry
- 1 teaspoon dried oregano
Preparation
50 mins
0 mins
Low
- Season the shrimp with salt, pepper, and lime juice. Let them marinate for 30 minutes.
- Heat the oil in a skillet, add the drained shrimp, reserving the liquid, and fry them with the onion; stirring the ingredients for about 3 minutes. Using a slotted spoon, transfer the shrimp and onion to another container.
- In the blender, place the tomatoes, garlic cloves, chipotles, and their juice. Blend all the ingredients to form a sauce. Reheat the oil, add the sauce, and fry it over high heat, stirring to prevent sticking for 8 minutes.
- Add the wine, oregano, marinade, salt to taste, and cook for a few more minutes. Add the shrimp and onion mixture and heat for 2 minutes.
- Serve with a bit of sour cream to reduce the spiciness of the chipotle.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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