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Categories:Viewed: 33 - Published at: 3 years ago
Ingredients
- 1 1/2 to 2 pounds medium to large shrimp (20 to 30 per pound), peeled
- 1/4 cup fresh lime juice
- Salt and black pepper
- 4 garlic cloves, peeled
- 1/2 pound tomatoes (about 2 small), cored and quartered
- 1 small can chiles in adobo, or less to taste (even 1 chipotle will make this dish quite hot)
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 1 teaspoon dried oregano, preferably Mexican
- 1/4 cup chopped fresh cilantro leaves for garnish
Method
- Toss the shrimp with the lime juice, salt, and pepper.
- Set aside.
- Place the garlic, tomatoes, and chipotles in a food processor or blender.
- Process until smooth.
- Heat the oil in a large skillet over medium-high heat.
- Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the chipotle sauce and cook, stirring constantly, until thickened and dark, about 5 minutes or so.
- Add the shrimp with its marinade and cook, stirring occasionally, for 4 minutes.
- Add the oregano, salt, and pepper, taste and adjust the seasoning, then garnish and serve.
- Substitute fresh scallops, sea or bay, for the shrimp.
- Omit the lime juice marinade.
- Substitute 3 pounds live blue or rock crabs for the shrimp.
- Wash well and chop in half lengthwise.
- Before cooking the onion, cook the crabs in the skillet for 3 minutes on each side.
- Remove, then proceed as directed, reheating the crabs with the sauce for about 2 minutes.
