Camarones Enchipotlados

Ingredients

• 1 lb (450 g) large shrimp, peeled and butterflied, tail shell left on
• Sea salt and freshly ground black pepper, to taste
• ¼ cup (60 ml) fresh lime juice
• ⅓ cup (80 ml) light olive oil
• 1 medium white onion, finely sliced
• ¾ lb (340 g / about 2 medium) tomatoes, broiled, OR tomate verde (Physalis philadelphica), cooked and drained
• 4 chiles chipotles adobados (or to taste)
• 1 garlic clove, peeled and roughly chopped
• ⅓ cup (80 ml) dry white wine
• ¾ tsp dried Mexican oregano (Lippia graveolens)

Method

1. 1
   Season shrimp with salt and pepper and place in the lime juice. Marinate for up to 20 minutes. Drain and reserve the marinade liquid.
2. 2
   Heat the olive oil in a wide pan over high heat (around 200°C / 390°F). Sauté the shrimp and sliced onion briefly — 1 to 2 minutes — until the shrimp just begin to color. Remove both and set aside.
3. 3
   Blend the broiled tomatoes (or cooked tomate verde), chipotles, and garlic to a rough purée.
4. 4
   In the same pan over medium-high heat, fry the blended sauce in the remaining oil, stirring frequently, until it darkens and reduces noticeably, about 5 minutes.
5. 5
   Add the wine, oregano, and reserved marinade liquid. Stir and cook for 2 to 3 minutes until the sauce pulls together.
6. 6
   Return the shrimp and onion to the pan. Cook just until the shrimp are fully opaque — no more than 2 minutes. Taste and adjust salt.
7. 7
   Serve hot with rice, or allow to cool to room temperature and serve cold as a first course.