Did we also mention this recipe is quick and makes excellent tacos? The key to Diana Kennedy’s Camarones Enchipotlados, featured in Milk Street, is the flavorful sauce made from chipotle peppers and the adobo they're packed in. They give the dish a pleasant, lingering heat and a deep smoky flavor.
Ingredients:
- 4 vine-ripened tomatoes (1. pounds), quartered
- 4 chipotle chilies in adobo sauce and the sauce clinging to them
- Kosher salt and ground black pepper
- 1/4 cup olive oil
- 11/2 lbs extra-large raw shrimp, peeled, deveined, tails removed and patted dry
- 1/4 cup lime juice
- 1 medium yellow onion, chopped
- 3 garlic cloves, peeled and thinly sliced
- 1/2 teaspoon dried oregano
- 1/4 cup dry white wine
- 1/2 cup chopped cilantro, plus extra to serve
- Eight 6-inch corn tortillas, warmed
- Avocado, sour cream and lime wedges, to serve
Directions:
In a food processor, pulse the tomatoes, the chilies and any sauce coating them, and 3/4 teaspoon salt until mostly smooth, 1 minute. Set aside.
In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of oil until beginning to smoke. Add half the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl. Repeat with remaining shrimp, adding them to the bowl. Toss with 2 tablespoons of lime juice. Set aside.
Return the skillet to medium-high and add the remaining 2 tablespoons oil. Add the onion and cook for 3 to 4 minutes. Add the garlic and oregano and cook until just beginning to brown, 1 minute. Stir in the wine and any accumulated shrimp juice from the bowl. Cook until nearly evaporated. Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes. Stir in the cilantro and remaining lime juice. Taste, then season with salt and pepper. Serve with warmed tortillas, avocado, sour cream and lime wedges.
