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Recipe from: Diana Kennedy
1 pound shrimp large, peeled and deveined, tail attached
salt and pepper to taste
⅓ cup light olive oil
2 medium tomatoes blackened under broiler 15 minutes
4 chipotle chilies canned
⅓ cup white wine dry
¼ cup lime juice fresh
1 medium onion sliced thin
1 garlic clove chopped
¼ teaspoon Mexican oregano dried
Put shrimp in a bowl with salt, pepper and lime juice, and marinate for 30 minutes. To broil the tomatoes which gives them a sweeter, deeper flavor line a shallow cake pan with foil and broil 2 inches from the heat, turning occasionally, until the skin is blistered and browned and the flesh is mushy.
In a blender, blend the tomatoes, chipotles and garlic to make a textured sauce. Heat oil in frying pan and add drained shrimp, reserving liquid, and sliced onion. Fry, shaking the pan and tossing the shrimp, for 3 minutes. Remove shrimp and onion and set aside.
To the same pan, add the sauce and cook over high heat for about 8 minutes, scraping the browned bits off the bottom of the pan. Add the wine, oregano and reserved marinade and cook to another minute. Salt to taste. Mix in the shrimp and onion, and cook for 2 minutes, until the shrimp are just barely cooked.