March 03, 2017
Fresh Tomatoes, Lunch, Main Dish,
Shellfish, Shrimp, Alcohol, Fruit, Tomato, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Food Processor, Stove Top, Wine more
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"Recipe source: Christopher Kimball's Milk Street Magazine (March/April 2017)"
Using a food processor pulse the tomatoes, chiles (along with the sauce that coats the chiles) and 3/4 teaspoon salt until mostly smooth -- takes only a minute. Set aside.
In a skillet over medium high heat, heat 2 tablespoons of olive oil until it begins to smoke and add half the shrimp and cook stirring until golden (under one minute). Transfer to a bowl. Repeat with remaining shrimp and add them to the bowl. Toss with 2 tablespoons of lime juice. Set aside.
Return the skillet to medium high heat and add the remaining 2 tablespoons oil. Add eh onion and cook for 3-5 minutes; stir in garlic and oregano and cook for another minute. stir in wine and any accumulated shrimp juice from the bowl and cook until liquid nearly evaporates. ad eh chipotle mixture and simmer, stirring until thick enough to coat a spoon (10-15 minutes). Remove from heat and stir in shrimp, cover and let sit until the shrimp are opaque and cook through (2-5 minutes). Stir in cilantro and remaining lime juice. Season with salt and pepper.
Serve with warmed tortillas, avocado, sour cream and lime wedges.
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