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| CAMARONES ENCHIPOTLADOS SHRIMP IN HOT & SMOKY CHIPOTLE SAUCE |
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2012 - Spring Issue
¡Comidas Sabrosas!
Culinary Mexico |
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Recipe: Chef Daniel Hoyer
Photos: Marty Snortum Studio
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Camarones Enchipotlados is one of my favorite dishes! We used a buttery version of this to top small corn griddlecakes for an appetizer at the Coyote Café. I have since refined it a number of times and, after repeatedly eating it and watching it prepared in the state of Veracruz, where it is a tradition, I think I may have it almost perfected. You can make a tasty version of it with chipotle chiles en adobo, but the deep, spicy, complex flavor of the Veracruzano Pasta de Chile Seco goes way beyond tasty to soul satisfying. These shrimp are suitable as a main dish, appetizer, or in tacos, served either hot or cold.
| • Camarones Enchipotlados - Makes 6 to 8 Servings |
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6-8 |
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each |
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garlic cloves, peeled and roasted |
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3 |
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each |
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ripe tomatoes, well roasted or charred |
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1 |
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each |
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medium white onion, thickly sliced and pan roasted until well caramelized |
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2½ |
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lbs |
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shrimp, deveined (and peeled, if desired) |
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¼ |
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cup |
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olive oil |
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2-3 |
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each |
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chipotle chiles en adobo, finely chopped |
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½ |
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tsp |
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ground canela and a pinch of ground cloves (add to chipotle adobo) |
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Juice of 2 limes or 1 orange |
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Salt to taste |
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Freshly ground black pepper to taste |
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To Prepare |
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1. |
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Blend the garlic with the tomatoes and onion, adding a little water if needed to facilitate
the blending. |
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2. |
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Season the shrimp with salt and pepper. |
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3. |
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Heat a large sauté pan or Dutch oven and add the oil. |
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4. |
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Sauté the shrimp on very high heat until half cooked and beginning to brown. Remove the
shrimp from the pan with a slotted spoon. |
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5. |
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Fry the sauce in the oil for about 2 minutes along with the Pasta de Chile Seco or the
chipotle chiles en adobe, stirring frequently to prevent burning. |
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6. |
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Add the shrimp, stir to coat, and cook the shrimp through. The sauce should be fairly thick, adhering to the shrimp. |
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7. |
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Add the lime juice and the cilantro, stir again, and serve hot or chilled. |
This wonderful recipe comes from Daniel Hoyer's Culinary Mexico cookbook. Culinary Mexico offers fresh, flavorful food to tempt your palate and grace your table. Daniel is a chef who has worked with Mark Miller of Coyote Café, taught culinary arts in Santa Fe and led numerous culinary tour adventurers of Mexico and Southeast Asia. Daniel is also the author of Mayan Cuisine and Fiesta on the Grill. Culinary Mexico, Mayan Cuisine, and Fiesta on the Grill are available for purchase at www.southwest-subscriptions.com. /// |
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