Mexican
Camarones Enchipotlados
A Veracruz coastal classic where large shrimp are briefly marinated in lime, then cooked with a smoky chipotle-tomato sauce finished with dry white wine and Mexican oregano. The dish works equally well hot as a main course or cold as an appetizer — a flexibility that reflects the practical intelligence of Gulf Coast cooking.
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Five in town · three not yet within reach.
How the 8 are reached
- In town
- 5 · large shrimp, peeled and butterflied, tail shell left on, fresh lime juice, light olive oil, white onion, finely sliced, garlic clove, peeled and roughly chopped
- Not yet within reach
- 3 · tomatoes, broiled, OR tomate verde (Physalis philadelphica), cooked and drained, chiles chipotles adobados (or to taste), dried Mexican oregano (Lippia graveolens)
I
The Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
1 lb (450 g)
large shrimp, peeled and butterflied, tail shell left on
Sea salt and freshly ground black pepper, to taste
Your own market
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
Not yet within reach of Bowen Island · each reach is counted
4
chiles chipotles adobados (or to taste)
Not yet within reach of Bowen Island · each reach is counted
1
garlic clove, peeled and roughly chopped
⅓ cup (80 ml)
dry white wine
¾ tsp
dried Mexican oregano (Lippia graveolens)
Origin · MexicoNot yet within reach of Bowen Island · each reach is counted
Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.
The larder of Bowen Island →Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
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
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
Blend the broiled tomatoes (or cooked tomate verde), chipotles, and garlic to a rough purée.
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
Add the wine, oregano, and reserved marinade liquid. Stir and cook for 2 to 3 minutes until the sauce pulls together.
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
Serve hot with rice, or allow to cool to room temperature and serve cold as a first course.
III
Sensory Tests
◇Press a cooked shrimp gently with a finger: it should spring back with slight resistance, not compress into mush or feel rubbery and rigid. The window between underdone and overdone in a hot sauce is under ninety seconds — the shrimp tells you before the clock does.
◇Taste the finished sauce before adding the shrimp: it should smell of smoke first, then tomato, with the chipotle heat arriving in the back of the throat rather than on the tip of the tongue. If the heat hits immediately and aggressively, the sauce is unbalanced and needs more tomato or a brief additional simmer to mellow the capsaicin.
◇When the dish is served cold as an appetizer, break a shrimp open at the thickest point: the interior should be fully opaque and just barely moist, not translucent at the center. Any residual translucency means the shrimp finished cooking in too cool a sauce and will have a soft, unpleasant texture once chilled.
◇Where it lives or dies. The dish lives or dies at the moment the shrimp enter the hot sauce — they must go in when the sauce is actively simmering and come off the heat the instant the last shrimp curls and turns fully opaque, typically two to three minutes total. Even forty-five seconds of excess heat in the sauce transforms the texture from clean and yielding to tight and rubbery, a flaw no amount of chipotle smokiness can mask.
Pillar IV
Cross-cuisine parallels are part of membership.
The dishes this one teaches you, across the cuisines — on every recipe.
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V
What to Pour
The pairing
Beer
From British Columbia
Beer lager
Without alcohol
Non-alcoholic
Each tap is counted, so the stockist sees the demand Provenance sends them.
Why each one works is part of membership — Enter · from $49 a year →
The whole pairingPillar VI
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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The working kitchen
Sourced through Provenance