Mexican cuisine · Fish & Seafood

Camarones Enchipotlados

Shrimp in a creamy chipotle, tomato and cream sauce, quickly pan-fried and finished with fresh cilantro.

Ingredients · for 4 servings

• 600 g shrimp
• 3 chipotles in adobo
• 300 g tomatoes
• 1 white onion
• 3 garlic cloves
• 200 ml cream
• 2 tbsp butter
• 1 tbsp oil
• 1/2 bunch cilantro
• 1 lime
• Salt, pepper

Instructions

1. Peel the shrimp, devein, pat dry, and season with salt and pepper; finely dice the onion and garlic.
2. Heat the butter and oil in a wide pan and sear the shrimp for 1 min. per side, until pink on the outside; remove and set aside.
3. Sauté the onion and garlic in the pan drippings for 3 min., until translucent, without browning.
4. Purée the tomatoes and chipotles until smooth, pour into the pan, and simmer uncovered for 8 min., until the sauce visibly thickens and turns dark and glossy.
5. Stir in the cream and simmer gently for 2 min., until the sauce turns light orange and velvety; season to taste with the lime juice.
6. Return the shrimp to the pan, warm through for just 1 min., and serve sprinkled with chopped cilantro.