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Ingredients
- 1 lb uncooked medium to large shrimp peeled, deveined
- 1Â 1/4 c. Seafood Marinade (see recipe)
- 4 Tbsp. extra-virgin extra virgin olive oil
- 2 x garlic cloves chopped
- 1 Tbsp. chopped canned chipotle chilies see * Note
- 1/2 tsp dry oregano
Directions
- * Note: Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
- Place shrimp in large bowl. Add in marinade and toss to coat. Cover and chill 15 min. Drain shrimp; throw away marinade. Return shrimp to bowl.
- Puree 2 Tbsp. extra virgin olive oil, 1 garlic clove, chipotle chilies, and dry oregano in processor till smooth. Transfer chipotle mix to bowl with shrimp; toss to coat.
- Heat remaining 2 Tbsp. extra virgin olive oil in heavy large skillet over medium-high heat. Add in remaining garlic clove and saute/fry 1 minute. Add in shrimp with chipotle mix; saute/fry till shrimp are cooked through, about 5 min. Season to taste with salt and pepper. Transfer to serving bowl.
- This recipe yields 4 servings.
- Comments: "I recently took out-of-town guests to Zarela in Manhattan for an authentic Mexican meal," writes Kelly Sfarra of Hawthorne, New York. "Everything was fantastic, but the shrimp with chipotle chilies was especially memorable. Can you please get the recipe"
- After a trip to Veracruz, Mexico, chef Zarela Martinez came up with this dish, that is called camarones enchipotlados at the restaurant. A bowl of rice and some hot corn tortillas would be great with the spicy, smoky shrimp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 4 servings | |
| Calories 128 | |
| Calories from Fat 122 | 95% |
| Total Fat 13.83g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 43mg | 1% |
| Total Carbs 1.54g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.15g | 0% |
| Protein 0.33g | 1% |
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