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SHRIMP IN CHIPOTLE SAUCE




Source of Recipe


Milk Street


List of Ingredients




4 vine-ripened tomatoes (1¼ pounds), quartered
4 chipotle chilies in adobo sauce (and the sauce clinging to them)
Kosher salt and ground black pepper
¼ cup olive oil
1½ pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
¼ cup lime juice
1 medium yellow onion, chopped
3 garlic cloves, peeled and thinly sliced
½ teaspoon dried oregano
¼ cup dry white wine
½ cup chopped cilantro, plus extra to serve
8 6-inch corn tortillas, warmed
Avocado, sour cream and lime wedges, to serve

Recipe



DIRECTIONS
01
In a food processor, pulse the tomatoes, the chilies and any sauce coating them, and ½ teaspoon salt until mostly smooth, 1 minute. Set aside.
SEE DEMO
02
In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of oil until beginning to smoke. Add half the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl. Repeat with remaining shrimp, adding them to the bowl. Toss with 2 tablespoons of lime juice. Set aside.
SEE DEMO
03
Return the skillet to medium-high and add the remaining 2 tablespoons oil. Add the onion and cook for 3 to 4 minutes. Add the garlic and oregano and cook until just beginning to brown, 1 minute. Stir in the wine and any accumulated shrimp juice from the bowl. Cook until nearly evaporated. Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
SEE DEMO
04
Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes. Stir in the cilantro and remaining lime juice. Taste, then season with salt and pepper. Serve with warmed tortillas, avocado, sour cream and lime wedges.