Serves 4
Author note: This recipe is inspired by Diana Kennedy’s Shrimp in Chipotle Sauce. This recipe is very hot (i.e. spicy). If you prefer less heat, use fewer chipotles.
1 to 1 1/2 lbs shrimp, thawed and peeled
1 teaspoon kosher salt, divided
4 chipotles in adobo sauce
1 28 ounce can peeled tomatoes, drained
2 cloves of garlic
1/3 cup extra-virgin olive oil
1/2 cup yellow onion, diced
1/2 cup dry white wine
1/2 teaspoon dried Mexican oregano
juice from half a lime
cooked rice, for serving
toasted pepitas, for topping
fresh cilantro, for topping
In a medium-sized bowl, combine the shrimp with 1/2 teaspoon of salt. Set aside for 15 minutes. In a blender, blitz the chipotles, tomatoes and garlic. Set aside.
In a large flat-bottomed skillet. Warm the olive oil and onions over medium heat, cook until softened, about 5 minutes. Add the shrimp and cook for 3 minutes, stirring frequently. With a slotted spoon, remove the shrimp and set aside.
Pour the chipotle-tomato mixture into the skillet. Add the oregano, remaining 1/2 teaspoon salt and white wine. Stir to incorporate and simmer for 15 minutes. Add the shrimp and cook for an additional 5 to 8 minutes, or until the shrimp are entirely cooked.
Turn off the heat and add the fresh lime juice. Stir to incorporate. Taste and add more salt and lime juice, to taste. Serve the shrimp and chipotle sauce on top of cooked rice. Top with toasted pepitas and fresh cilantro.
