Prep 30 mins
Cook 15 mins
This recipe is based on one served at Brisas del Mar, a restaurant on the boardwalk of the Port of Veracruz. A flavorful dish that can be served as an appetizer or main course.
- 1 lb large shrimp, peeled and butterflied with tail left on
- sea salt, to taste
- fresh ground pepper, to taste
- 1⁄4 cup lime juice
- 1⁄3 cup olive oil
- 1 medium white onion, sliced thin
- 2 medium tomatoes
- 4 chipotle chiles in adobo (more or less to taste, depending upon how hot you like it)
- 1 garlic clove, minced
- 1⁄3 cup dry white wine
- 1⁄3 teaspoon dried oregano, Mexican if possible
- Line a small shallow pan with foil.
- Add the tomatoes.
- Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
- Set aside to cool.
- Season the shrimp with salt, pepper and lime juice; set aside to marinate for about 30 minutes.
- Heat the oil in a frying pan.
- Drain the shrimp, reserving liquid.
- Add shrimp and onions to hot oil in frying pan.
- Saute for 3 minutes stirring and turning frequently.
- Remove shrimp and onions with slotted spoon and set aside.
- Place tomatoes, chipotles and adobo sauce, and garlic in a blender; Puree to a textured sauce.
- Reheat the oil, add the sauce and fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 minutes.
- Add the wine, oregano, reserved marinade.
- Salt to taste and continue cooking for 1 more minute.
- Add the shrimp/onion mixture to the sauce and cook for 2 more minutes.
- The shrimp should be just cooked and not overdone.
- Serve as an appetizer or as a main dish over hot rice.
OUTSTANDING for me! As LOVE LOTS and LOTS of chilli! GREAT as an appetizer, main course too! Will put this in the "DEFINATE KEEPER" file, TRUE! Thanks!