Chipotle Shrimp Tacos
There is a new cooking show (oh yeah ..I know .. not another one!!) on Create TV. The weird bowtie guy on Cooks County bailed to this new show, “Milk Street”. I got a chance to watch and was kind of impressed with the diversity of the recipes. Like this one.
I liked the way this one sounded – I like the ingredients and wanted to try it.
4 vine-ripened tomatoes (1¼ pounds), quartered
4 chipotle chilies in adobo sauce (and the sauce clinging to them)
Kosher salt and ground black pepper
¼ cup olive oil
1½ pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
¼ cup lime juice
1 medium yellow onion, chopped
3 garlic cloves, peeled and thinly sliced
½ teaspoon dried oregano
¼ cup dry white wine
½ cup chopped cilantro, plus extra to serve
2 oz Quesso Blanco
8 6-inch flour tortillas, warmed (you can use corn if you want – Purest! )
Avocado, quesso blanco sour cream and lime wedges, to serve
- In a food processor or blender (or in our case I used our Bullet) , pulse the tomatoes, the chilies and any sauce coating them, and ¾ teaspoon salt until mostly smooth, 1 minute. Set aside.
- In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of oil until beginning to smoke. Add half the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl. Repeat with remaining shrimp, adding them to the bowl.
- Toss with 2 tablespoons of lime juice. Set aside.
- Return the skillet to medium-high and add the remaining 2 tablespoons oil. Add the onion and cook for 3 to 4 minutes.
- Add the garlic and oregano and cook until just beginning to brown, 1 minute.
- Stir in the wine and any accumulated shrimp juice from the bowl. Cook until nearly evaporated.
- Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
- Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes.
- Stir in the cilantro and remaining lime juice. Taste, then season with salt and pepper.
- Serve with warmed tortillas, quesso blanco avocado, sour cream and lime wedges.