Shrimp in Chipotle Sauce
This method of quickly searing shrimp then allowing them to finishing cooking in the residual heat of the sauce results in super flavorful, juicy shrimp that are a far cry from the haunting specter of rubbery shrimp. This sauce has a very "adult" heat level. I love spicy food, and I found this to be rather spicy by the end of my meal. You might want to reduce the number of chipotle peppers if cooking for people with lower spice tolerance.
Servings: 4
Ingredients
- 1 medium yellow onion quartered
- 3 garlic cloves
- 4 (1¼ pounds) vine-ripened tomatoes quartered
- 4 chipotle chilies in adobo sauce including sauce clinging to them
- ¾ teaspoon kosher salt
- 4 tablespoons olive oil divided
- 1½ pounds extra-large raw shrimp peeled, deveined, tails removed and patted dry
- 4 tablespoons lime juice divided
- ½ teaspoon dried oregano
- ¼ cup dry white wine (vermouth will work in a pinch)
- ½ cup fresh cilantro chopped
- kosher salt
- freshly cracked black pepper
For serving
- 8 6-inch corn (or flour) tortillas warmed
- avocado sliced into thin wedges
- cabbage julienned
- sour cream
- lime wedges
Instructions
- Remove the outer skin, then roughly chop the onion and add to a food processor bowl. Remove the garlic skins and ends, then add the naked cloves to the food processor bowl. Run the food processor at medium high speed until onion and garlic become basically minced, about 1 minute. Set aside in a medium bowl.
- Remove the stem and core of the tomatoes, then quarter them. In the same (now empty) food processor bowl, pulse the quartered tomatoes, chipotle chilies (and their sauce), and ¾ teaspoon kosher salt until smooth, about 1-2 minutes. Set aside.
- In a deep 14-inch skillet for which you have a lid, heat 2 tablespoons of olive oil over medium-high heat until the oil begins to shimmer. Add half of the shrimp and cook, stirring gently but frequently, until golden on both sides, about 1-2 minutes. [The shrimp will not be 100% fully cooked through at this point.] Transfer the shrimp to a large bowl. Repeat with the remaining half of the shrimp, adding them to the medium bowl when they've become golden. Toss the par-cooked shrimp with 2 tablespoons of the lime juice. Set aside.
- Return the skillet to medium-high heat and add the remaining 2 tablespoons of oil. Add the "minced" onion and garlic and cook for 3-5 minutes. Until slighly softened. Add the oregano and cook another minute, at which point the onion should be just beginning to brown. Stir in the wine and any accumulated shrimp juice from the large bowl. Continue cooking the onion mixture until all liquid has nearly evaporated. Pour in the processed chipotle tomato mixture and simmer, stirring, until thick enough to coat a spoon, about 12-14 minutes.
- Remove the skillet from the heat, then quickly (but gently) stir in the shrimp, cover, and let sit until the shrimp are opaque and cooked through, about 3-4 minutes. Stir in the chopped cilantro and remaining 2 tablespoons lime juice. Taste and adjust seasoning as desired.
- Serve immediately with warmed corn or flour tortillas, cabbage ribbons, avocado wedges, sour cream, and lime wedges.