Spicy Chipotle Shrimp
Ingredients
- 300 grams Raw Shrimp, Peeled and deveined, tails removed
- 1/2 white onion, sliced thin
- 1-2 chipolte peppers in adobo I used 2 (depending on your heat tolerance)
- 3-4 medium tomatoes
- 1 clove garlic, minced
- 2-3 tbsp oil
- 1-2 lime(s)
- 1 tbsp butter
- Cooked rice to serve
- pepper to taste
- salt to taste
To serve:
- avocado to serve
- cilantro to serve
Instructions
- Put the shrimp in a bowl. Season with salt and pepper and squeeze 1/2 a lime over. Mix and set aside to marinate for 20-30 minutes.
- Roast tomatoes on a sheet pan under the broiler for about 5 minutes or until blackened and charred a little.
- Put the roasted tomatoes and chipolte peppers in a blender with a pinch of salt. Blend until smooth.
- In a pan over medium heat, add some olive oil and butter. Add in your onion and cook for a minute or two. Add in your shrimp (with juices) and garlic. Let cook until shrimp is almost done (pink), remove the shrimp and onion mixture and set aside.
- Add more oil to the pan and add in your tomatoe chipotle mixture. Let cook over medium heat for about 6-8 minutes, stirring ocassionally. Taste and adjust salt if needed.
- Add back in your shrimp and onion mixture, stir and cook for just another minute until heated through.
- Remove from heat and sprinkle with fresh cilantro.
- Serve over rice with some avocado and lime wedges.