Shrimp In Chipotle Sauce
"Recipe source: Christopher Kimball's Milk Street Magazine (March/April 2017)"
- Serving Size: 1 (718.1 g)
- Calories 461.8
- Total Fat - 17.5 g
- Saturated Fat - 2.4 g
- Cholesterol - 214.2 mg
- Sodium - 1968.6 mg
- Total Carbohydrate - 48.8 g
- Dietary Fiber - 6.8 g
- Sugars - 6.8 g
- Protein - 30.4 g
- Calcium - 224.6 mg
- Iron - 2.6 mg
- Vitamin C - 43.7 mg
- Thiamin - 0.3 mg
Step by Step Method
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.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to buy vine ripened tomatoes for the best flavor.
- When buying chipotle chilies in adobo sauce, be sure to not rinse off the sauce that clings to the chiles as this will help to add flavor to the dish.
- Substitute the shrimp for tofu: This substitution will make the dish vegan and will add a different texture to the dish. It is also a great way to get more protein without using animal products.
- Substitute the corn tortillas for gluten-free tortillas: This substitution will make the dish gluten-free and will still provide a great flavor. It is a great way to make the dish accessible to people with gluten allergies or sensitivities.
Coconut Shrimp Substitute coconut milk for the white wine and double the amount of chipotle chilies for an extra kick. Omit the cilantro and serve with coconut flakes, mango slices, and lime wedges.
Mexican Rice: This classic Mexican side dish pairs perfectly with the Shrimp in Chipotle Sauce, providing a flavorful accompaniment to the spiciness of the chipotle sauce. The Mexican Rice also adds a nice texture contrast, with its fluffy yet firm texture.
Black Bean Salad: This light and refreshing black bean salad is the perfect complement to the Shrimp in Chipotle Sauce. The combination of black beans, corn, tomatoes, and cilantro adds a bright and flavorful contrast to the spicy chipotle sauce, while the lime juice adds a zesty and tangy finish.
Q: How do I make sure the shrimp is cooked through?
A: Once the chipotle mixture is added to the skillet, cover and let the shrimp sit until they are opaque and cooked through (2-5 minutes).
Q: Can this dish be served with other proteins?
A: Yes, this dish can be served with other proteins like chicken, beef, or pork. Simply substitute the shrimp for the protein of your choice.
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The chipotle chiles used in this recipe are a type of jalapeno pepper that has been smoked and dried. This method of preserving peppers originated in Mexico over 500 years ago.
Christopher Kimball, the source of this recipe, is an American chef, author, and television personality. He is the founder of Milk Street, a cooking school and magazine that focuses on global cuisine.