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Lorenza

Lorenza Ávila

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Recipe of Shrimp Enchipotlados with Cream
Recipe

Shrimp Enchipotlados with Cream

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.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 450 grams shrimp, large, bare and open like a butterfly. With the tails
  • to taste black pepper
  • 1/4 cups lemon 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

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.

TIPS

Serve with white rice.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Enedina Santillàn Aguilar
23/02/2015 22:48:22
ricos camarones Receta fácil y rica
Margareth Bazan
18/02/2015 18:45:18
Delicia culinaria Me parece una receta practica y rápida de preparar sobre todo en esta temporada de cuaresma 
nereyda angulo
23/03/2013 13:24:52
me encantan se me antojan gracias por compartirla

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