Recipe by Galley Wench
This recipe comes from The Art of Mexican Cooking. Very authentic. Update: Some may find this recipe a bit on the 'spicy' side so I've made notations to "adjust to taste" on some ingredients. On ocassion I have substituted canned tomatoes.
- 1 lb large shrimp, peeled and butterflied with tail shell left on
- sea salt
- fresh ground black pepper
- 1⁄4 cup fresh lime juice
- 1⁄3 cup light olive oil
- 1 medium white onion, finely sliced
- 2 medium tomatoes, broiled or 2 medium tomatillos, can be substituted
- 2 -4 chipotle chiles, in adobo (seeded, adjust to taste)
- 1 garlic clove, peeled and roughly chopped
- 1⁄3 cup white wine
- 1⁄4 teaspoon Mexican oregano
Directions See How It's Made
- Season the shrimps with salt and pepper and lime juice and set aside to marinate for about 30 minutes.
- Heat the oil in a frying pan; add the drained shrimp (reserving any liquid), and sliced onion and fry, shaking the pan and tossing (or stirring) the ingredients, for about 3 minutes. Remove the shrimp and onion with a slotted spoon and set aside.
- In a blender jar, blend the tomatoes, chipotles, and their liquid, and garlic to a textured sauce. Reheat the oil, and 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, marinade and salt to taste and cook for another minute. Add the shrimp/onion mixture and cook for about 2 minutes--for the shrimps should be just cooked and not rubbery.