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.
Learn more about Lorenza Ávila
Ingredients4 portions
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.
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