Spice Up Dinner with This Chipotle Shrimp Skillet!
Ingredients:
- 1 14.5 oz can fire-roasted tomatoes
- 2-4 chipotle chilies
- Kosher salt
- Ground black pepper
- ¼ cup olive oil
- 1½ lb. extra-large raw shrimp; peeled deveined, tails removed and patted dry
- ¼ cup fresh lime juice divided
- ½ medium sweet yellow onion diced
- 4 garlic cloves peeled and minced
- ½ teaspoon dried oregano
- ¼ cup dry white wine
- ½ cup chopped cilantro plus extra for garnish
For serving
- 8 TORTILLAS EL COMAL®, warmed
- avocado slices
- Mexican crema
- lime wedges
Preparation:
1. In a food processor, place the tomatoes and Chipotle chiles and kosher salt. Pulse for 1 minute.
2. In a 12-inch nonstick skillet, heat 2 tablespoons oil over medium-high heat.
3. Add half the shrimp and cook 45 seconds, turning often. Transfer the cooked shrimp to a bowl and repeat with the remaining shrimp. Place the cooked shrimp in the bowl and mix with 2 tablespoons of the lime juice.
4. Turn the heat to medium-high and add the remaining 2 tablespoons oil to the skillet. Add the onion and sauté for 3-4 minutes.
5. Add garlic and oregano and cook just until it begins to brown, about 1 minute.
6. Stir in the wine and the leftover shrimp juice from the bowl. Cook until liquid is nearly evaporated.
7. Turn heat to low and add half of the prepared chipotle sauce. Simmer, stirring, until the mixture thickens enough to coat the back of a spoon, approximately 10-12 minutes.
8. Remove the skillet from the heat and add the shrimp; stir gently. Cover and let sit until the shrimp is opaque and cooked through, 2-4 minutes.
9. Add the cilantro and remaining lime juice, stir. Taste, then season with salt and pepper, if needed.
10. Serve with warmed EL COMAL tortillas, slices of avocado, Mexican crema, and lime wedges. Enjoy!