Recipe by cookiedog
A sauce just spicy enough to make your mouth tingle enveloping tender shrimp- this is fairly quick to prepare if you use pre- peeled shrimp. This recipe includes Cola which adds flavor as well as a touch of sweetness. The sauce is good spooned over white rice. I would not suggest using diet cola for this recipe. Adapted From William Sonoma Mexican.
Top Review by Muffin Goddess
Oh, how funny -- I have this cookbook too, and I just made this for dinner about a week ago! I really liked this, because I thought the addition of the cola was a nice counterpoint to the spice, but not too sweet. DH didn't like it as much as I did, but he's very picky about sweet in his foods. My batch turned out a bit garlicky,because I messed up and dumped the shrimp in the pan with marinade and all. I like garlicky stuff, so I didn't mind the addition, but I think that's the other reason that DH didn't enjoy this as much as me (he's pretty picky about how much garlic I can add to dishes, too). Now, I'm kinda picky about sweet/savory things together (not nearly as much as DH though), and I thought that the cola in the dish was pretty subtle for the amount added. It was a nice hint of sweet without being too prominent in the finished product. I would definitely make this for myself again (maybe even the right way this time lol), but I'll probably do it on a "boys night out" so I don't have to worry about making a different kind of sauce for Mr. Picky. Thanks for posting (especially because you posting this means I don't have to get my cookbook all dirty the next time I want to make this, I can just print it out)! :)
- 8 garlic cloves, minced
- 1⁄4 cup fresh lime juice
- sea salt & freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 1⁄2 cup finely chopped white onion
- 4 ripe tomatoes, about 1 1/2 lbs. chopped or 2 (14 1/2 ounce) canseach chopped tomatoes, drained
- 2 canned chipotle chiles, en adobo with 1 tablespoon sauce
- 1⁄2 cup Coca-Cola or 1⁄2 cup Pepsi
- 1⁄4 teaspoon dried oregano, preferably Mexican
Directions See How It's Made
- In a bowl, stir together the garlic, lme juice, and sea salt and pepper to taste. Add the shrimp and toss until thoroughly coated. Let marinate while preparing the sauce, at least 5 minutes.
- In a heavy frying pan or cazuela over medium-high heat, heat the olive oil. Add the onion and saute until golden, about 3 minutes. Add the tomatoes and cook, stirring constantly, just until the color deepens, less than 1 minute. Using a slotted spoon, transfer the tomato mixture to a blender, allowing any excess oil to drip back into the pan. Reserve th oil in the pan. Add the chiles an dsauce, cola, and oregano to the blender. Process until you get a textured sauce.
- Remove the shrimp from the marinade and pat dry with paper towels. Return the pan with the reserved oil to medium-high heat and heat until the oil begins to shimmer. Add half of the shrimp and cook until opaque, about 2 minutes. Using the slotted spoon, transfer to a plate. Repeat with the remaining shrimp and add them to the plate.
- Return the still-hot pan to medium-high heat and add the sauce. Fry, stirring frequently, until the sauce thickens and the flavors deepen, about 5 minutes. Stir in the shrimp and cook for 2 minutes longer just to heat through. Divide the shrimp evenly among warmed individual plates. Spoon some of the remaining chipotle sauce over each serving and serve at once.