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Shrimp in Chipotle Sauce Recipe /Camarones en Salsa de Chile Chipotle

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While I was cooking  this recipe, I was on the phone with my Aunt Nono. She lives in the historic and beautiful town of Veracruz, a large sea port city on the Gulf of Mexico, where seafood plays a main role in the local gastronomy. This dish is so famous in Veracruz that it’s served in almost every seafood restaurant in the area. The recipe is easy to make once you have your ingredients ready, including the roasted tomatoes. My phone call with my aunt started when I was roasting the tomatoes, and before I realized it, the meal was ready and I had to tell her that I needed to hang up because dinner was already on the table.
Yes, it’s so easy to make. It is a great recipe when you have a craving for shrimp and a little spiciness. With a few ingredients and a little time, you too will have a filling and satisfying meal and who doesn’t love that?

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Ingredients for 4 servings:
1 Lb. Shrimp, raw, cleaned and deveined (16 Large Shrimps)
1 Tablespoon of  lime juice
Salt and pepper to season
2 Tablespoon of olive oil
1/3 cup white onion finely diced
2 Chipotle peppers in adobo, canned version, about 1.5 oz.
2 medium size tomatoes roasted, about 10 oz. (How to roast the tomatoes HERE)
1 garlic clove
1/4 teaspoon dried thyme or
Note: Some cooks add 1/4 cup of wine wine and let the sauce reduce a little bit longer.
Directions:
1. In a bowl mix the shrimp with the lemon juice and season with salt and pepper. Let it rest for 15 minutes to marinate.
2. Combine roasted tomatoes, garlic, chipotle peppers and its adobo in a blender, process until smooth. Set aside.

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3. Heat 1 Tablespoon of olive oil in a large skillet, over medium high heat. Add diced onion and the shrimp without the marinated juices. Slightly cook shrimp turning quickly to avoid over cooking. About 4 minutes. The shrimp will keep cooking later with the sauce. Transfer to a plate and set aside.

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4. Add the remaining 1 Tablespoon of olive oil to the skillet and turn heat to medium high. Add the sauce and fry stirring constantly to prevent it to stick to the bottom. Simmer for about 10 minutes; if using the white wine add now and also add the thyme. Season with salt.

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5. Add the shrimp and cook for 2 more minutes. Serve over white rice and sprinkle with cilantro if desired. Do not overcook the shrimp or it will taste like rubber. (Smile)
Provecho!
Mely
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11 comments:

  1. Mely! me parezco a mi Nikki... babeando literal jajajaja qué ricos camarones!

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  2. Delicious shrimp Mely, spicy good.

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  3. Totally impressive dish! I like the smoky spiciness that it brings.

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  4. Realmente exquisito me encantan los camarnes,abrazos y abrazos.

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  5. Qué delicia Mely, los camarones picositos me encantan.

    Un abrazo
    Tlaz

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  6. Looks delicious, Mely... and yes, I've eaten rubber shrimp before! Haha!

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    1. Hahahaha! yes, we have to watch those shrimps before they become rubber.

      Mely

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  7. Mely que delicia de receta, seguro en casita nos encantan muchísimas gracias por tan rica receta, besitos linda semana.

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  8. This is so amazing Mely! I don't cook shrimps very often, I just add it to pasta sometimes. I love this spicy recipe of shrimps!Is there a special reason why you use large shrimps? Are small ones ok too?

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  9. Hello Zerrin,

    Yes, you can use small shrimps. I used the large ones because they were the best looking at the market, you know fresh looking.

    Happy Cooking!

    Mely

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