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Prep 30 mins
Cook 14 mins
AKA The Shrimp of Death. lol These smokin' hot shrimp are sure to bring people to tears -- but in a good way. They're great as an appetizer if you use large shrimp as called for in the recipe, but this recipe also makes for a killer sauce for pasta or rice if you use smaller shrimp and remove the tails, as well as peeling them.
- 1 lb large shrimp, peeled, with tails left on
- 1⁄4 cup lime juice
- 1⁄3 cup olive oil
- 1 medium onion, finely sliced
- 1 (14 ounce) can diced tomatoes
- 4 chipotle chiles in adobo
- 2 garlic cloves, chopped
- 1⁄3 cup dry white wine
- 1⁄4 teaspoon dried Mexican oregano (can use regular, if Mexican is unavailable)
- salt and pepper, according to taste
- Season the shrimp with salt and pepper. Put in a bowl with the lime juice and set aside for about 30 minutes. No longer, or the shrimp will start to "cook" in the lime juice (think ceviche).
- Heat the oil in a frying pan, and drain the shrimp, reserving the lime juice. Add the shrimp and onion to the pan and cook for about three minutes, stirring and tossing constantly. Then remove the shrimp and onions from the pan and set aside.
- In a blender or food processor, blend the tomatoes, chipotles in adobo, and garlic to a thick sauce.
- Reheat the oil in the fryig pan, add the sauce and cook over medium-high heat, stirring frequently, for a little under 10 minutes. Add the wine, oregano, and reserved lime juice, and cook for another minute or so. Add the shrimp and cook for a further two minutes (the shrimp should still be firm, not mushy), then serve.