Recipe by Alskann
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
Directions See How It's Made
- 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.