08 Jun SHRIMP “ENCHIPOTLADOS”

Posted at 00:12h in Cooking Class, Mexican Chef, Mexican Food, Recipe by Mexican Chef Coty Villarreal

SHRIMP “ENCHIPOTLADOS”
www.cookinplaya.com

INGREDIENTS:
180 g fresh shrimp, peeled and deveined salt and pepper
2-3 limes (juice)
4 Tbsp olive oil
½ small onion, thinly sliced

2 tomatoes
½ medium sized red bell pepper
2 garlic cloves
1 canned chipotle pepper, deseeded and deveined
¼ cup dry white wine
½ tbsp dried oregano
Salt and pepper to taste
To serve: (optional)Fresh parsley, deep fried in oilRice ( fried or steamed)

Cut the shrimp in a butterfly-cut leaving the tail. Add salt and pepper. Marinate the shrimp in lime juice for 2-3 minutes (do not over cook it, just wait until it starts to whiten). Drain. Heat 2 Tbsp olive oil in a pan and add the onion, caramelize it in very low heat until it is transparent. Sear the shrimp (about 1 minute in the hot oil with the caramelized onion). Remove them from the pan and set aside.
In a “comal” or cast iron pan, roast the tomatoes with the bell pepper (until pretty burned) and garlic (roast garlic with peel and remove it when it has small black spots, do not burn it). Remove seeds and peel of the tomato and bell pepper and blend with the garlic and with one chipotle pepper (or more if you want more heat) to make a smooth sauce.Heat the remaining 2 tbsp oil in the pan and add the tomato sauce. Add the wine, oregano, salt and pepper and cook for 3-5 minutes over low heat. Check again for salt and pepper.
Finally, add the shrimp to the sauce and cook them for one or two more minutes.
Serve warm with white rice and topped with fried, crispy parsley.

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