Shrimp in Hot and Smoky Chipotle Sauce Recipe


Nutrition

Cal/Serving: 292
Daily Value: 15%
Servings: 6

High-Fiber
Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
Fat12g18%
Saturated2g8%
Trans0g0%
Carbs19g6%
Fiber6g24%
Sugars9g0%
Protein28g57%
Cholesterol238mg79%
Sodium1089mg45%
Calcium131mg13%
Magnesium66mg16%
Potassium710mg20%
Iron2mg10%
Zinc2mg15%
Vitamin A5022IU100%
Vitamin C19mg32%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg13%
Niacin (B3)5mg26%
Vitamin B61mg28%
Folic Acid (B9)58µg15%
Vitamin B122µg35%
Vitamin D0µg0%
Vitamin E5mg23%
Vitamin K30µg38%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Shrimp in Hot and Smoky Chipotle Sauce Recipe
Marty Snortum

This is one of my favorite dishes! We used a buttery version of this to top small corn griddlecakes for an appetizer at the Coyote Café. I have since refined it a number of times and, after repeatedly eating it and watching it prepared in the state of Veracruz, where it is a tradition, I think I may have it almost perfected. These shrimp are suitable as a main dish, appetizer, or in tacos, served either hot or cold.

2.9
Ratings20

INGREDIENTS

  • 6-8 cloves garlic, peeled and roasted
  • 3 ripe tomatoes, well roasted or charred
  • 1 medium white onion, thickly sliced and pan roasted until well caramelized
  • 2 ½ pounds shrimp, deveined (and peeled, if desired)
  • Salt and freshly ground black pepper, to taste
  • ¼ cup olive oil
  • 2-3 chipotle chiles en adobo, finely chopped along with a pinch of ground cloves and ½ teaspoon ground canela
  • Juice of 2 limes or 1 orange
  • ¼ cup chopped cilantro

DIRECTIONS

Blend the garlic with the tomatoes and onion, adding a little water if needed to facilitate the blending.

Season the shrimp with salt and pepper. Heat a large sauté pan or Dutch oven and add the oil. Sauté the shrimp on very high heat until half cooked and beginning to brown. Remove the shrimp from the pan with a slotted spoon.

Fry the sauce in the with the oil for about 2 minutes, along with the chipotle chiles en adobo, stirring frequently to prevent burning. Add the shrimp, stir well to coat, and cook the shrimp through. The sauce should be fairly thick, adhering to the shrimp. Add the lime juice and the cilantro, stir again, and serve hot or chilled.

Recipe Details

Adapted from "Culinary Mexico" by Daniel Hoyer (Gibbs Smith, 2011)

Servings: 6

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