By Teresa Quizoz from the April 2010 Edition
1 lb large shrimps, peeled and butterflied with tail shell left on Sea salt and freshly 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 tomate verde (tomatillos)
4 chipotle chiles in adobo
1 garlic clove, peeled and roughly chopped 1/3 cup white wine
1/4 teaspoon Mexican oregano
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 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 still crisp.
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