Chipotles are smoked jalapeños, and they’re available dried (soak them in warm water until soft before use) or in cans. When canned, they’re called chiles in adobo; adobo is a red sauce from Veracruz that’s perfect for this dish. Serve this spicy dish with plain white rice and lots of it.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Toss the shrimp with the lime juice, salt, and pepper. Set aside.
Step 2
Place the garlic, tomatoes, and chipotles in a food processor or blender. Process until smooth.
Step 3
Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the chipotle sauce and cook, stirring constantly, until thickened and dark, about 5 minutes or so. Add the shrimp with its marinade and cook, stirring occasionally, for 4 minutes. Add the oregano, salt, and pepper, taste and adjust the seasoning, then garnish and serve.
Chipotle Scallops
Step 4
Substitute fresh scallops, sea or bay, for the shrimp.
Chipotle Crabs
Step 5
Omit the lime juice marinade. Substitute 3 pounds live blue or rock crabs for the shrimp. Wash well and chop in half lengthwise. Before cooking the onion, cook the crabs in the skillet for 3 minutes on each side. Remove, then proceed as directed, reheating the crabs with the sauce for about 2 minutes.
