Lorenza Ávila

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Lorenza Ávila

Shrimp Enchipotlados with Cream

Name: Shrimp Enchipotlados with Cream
Prep time: 50 min
Cook time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 450 grams shrimp, large, bare and open like a butterfly. With the tails; pepper; 1/4 cups lime juice, cool; 1/3 cups olive oil; 1 onion, medium in very thin slices; 375 grams tomtato, roasted; 4 chipotle peppers in adobo sauce; 1 clove garlic, peeled and chopped; 1/3 cups white wine, dry; 1 teaspoon dried oregano

50 mins

Low

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Shrimp dish typical of the area of Veracruz in Mexico. Prepared with a chipotle sauce and tomato with hints of oregano. Rich as an entry or main course.

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Ingredients

4 portions

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Preparation

Season the shrimp with salt, pepper and lemon juice. Let them marinate for 30 minutes.

Heat the oil in a pan, add the drained shrimps, keeping the liquid and fry them with the onion; stirring the ingredients for about 3 minutes. With a spoon with holes, pass the shrimp and onion to another bowl.

In the glass of the blender put the tomatoes, cloves of garlic, chipotles and their juice. Mix all the ingredients to form a sauce. Reheat the oil, add the sauce and fry over high heat. Moving to prevent sticking for 8 minutes.

Add the wine, the oregano, the 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 little sour cream to lower the chipotle's itch.