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.
- 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
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.