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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Bette E
Servings: 4
This recipe is from the Goya site. Goya products (or similar substitutions) can be found in the Mexican food aisle or in all Mexican Markets. This shrimp dish, from the coast of Oaxaca, gets its spicy reputation from a perfect blend of flavors found in the picante tomato sauce and the chipotle chiles. This dish can be served with white rice.
20 large shrimp, peeled, deveined, with tails left on (approximately 1 ½ pounds).
Goya Adobo with Pepper, to taste.
4 teaspoons minced garlic or 8 cloves fresh garlic, minced.
¼ cup fresh lime juice.
½ cup olive oil, divided
½ cup finely chopped white onion.
1 8 ounce can Goya Seasoned tomato Sauce (Hot-PICANTE).
1 packet Sazón Goya with cilantro and Tomato.
2 chipotle chiles with some sauce from a 7 ounce can of chipotle chiles in adobo
For the Sauce:
½ cup water
¼ teaspoon Goya dried oregano leaf
Season shrimp with Adobo. In bowl, combine shrimp, garlic and lime juice. Marinate while preparing sauce, at least 5 minutes. Set skillet on medium-high, heat ¼ cup oil. Cook onion until golden. Add tomato sauce and Sazón and cook for one minute, stirring constantly. Transfer tomato sauce to blender. Add chipotles, water and oregano and slightly process — there should be some texture. Pat shrimp dry. Set skillet on medium-high, heat second ¼ cup oil. Cook shrimp briefly in 2 batches, turning once. Set cooked shrimp aside and keep warm. Add sauce in blender to hot skillet and cook on medium-high for 5 minutes. Stir constantly. Add shrimp back to skillet, lower heat to medium and cook for 2 minutes. If sauce gets too thick, add water a little bit at a time. Serve immediately.