300gramsRaw Shrimp, Peeled and deveined, tails removed
1/2white onion, sliced thin
1-2chipolte peppers in adoboI used 2 (depending on your heat tolerance)
3-4medium tomatoes
1clovegarlic, minced
2-3tbspoil
1-2lime(s)
1tbspbutter
Cooked riceto serve
pepperto taste
saltto taste
To serve:
avocadoto serve
cilantroto 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.
Keyword Chipolte, Diablo, Mexican, quick and easy, seafood, shrimp, Spicy