Camarones Chipotle Crema
Author: Angie | FiestaFriday.net
Recipe type: Appetizer
Cuisine: Mexican
Yield: 4 to 5 servings
- 1 lb. shrimp, shelled and deveined
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 tablespoons fresh herbs (cilantro or oregano), chopped
- Salt & pepper to taste
- 1 or 2 chipotle peppers, dried or in adobo sauce
- 1 tablespoon olive oil
- 2 cloves garlic, sliced thin
- ½ cup tomato purée or diced tomatoes
- 2 tablespoons milk
- ⅔ cup heavy cream
- Salt & pepper to taste
- Fresh herbs (chives, cilantro, or oregano), chopped
- Marinate the shrimp in olive oil, garlic, lime juice, herbs, and salt & pepper for 15 minutes.
- Heat a large non-stick sauté pan on high heat. Cook shrimp without crowding the pan. You may need to do it in two batches.
- Cook shrimp for 2 minutes, flip, and cook for another 2 minutes. Set aside.
- If using dried chipotle, soak first in hot water for about 30 minutes or until soft, then seed and chop.
- Heat a sauté pan on medium heat. Add garlic slices and cook slowly until they're soft and golden brown.
- In a food processor or blender, add the garlic, chipotle, tomatoes, and milk. Process until smooth.
- Return to sauté pan, add cream and heat gently on low heat until sauce is completely warmed through. Add chopped fresh herbs and salt & pepper.
- You can add shrimp to mix with the sauce or serve them separately.
Recipe by Fiesta Friday at https://fiestafriday.net/2018/04/25/camarones-chipotle-crema/
3.5.3239