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   CAMARONES ENCHIPOTLADOS  SHRIMP IN HOT & SMOKY CHIPOTLE SAUCE
 
 
 
2012 - Spring Issue
¡Comidas Sabrosas!
Culinary Mexico
 
Recipe: Chef Daniel Hoyer
Photos: Marty Snortum Studio
 
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Camarones Enchipotlados is one of my favorite dishes! We used a buttery version of this to top small corn griddlecakes for an appetizer at the Coyote Café. I have since refined it a number of times and, after repeatedly eating it and watching it prepared in the state of Veracruz, where it is a tradition, I think I may have it almost perfected. You can make a tasty version of it with chipotle chiles en adobo, but the deep, spicy, complex flavor of the Veracruzano Pasta de Chile Seco goes way beyond tasty to soul satisfying. These shrimp are suitable as a main dish, appetizer, or in tacos, served either hot or cold.

• Camarones Enchipotlados - Makes 6 to 8 Servings
           
  6-8   each   garlic cloves, peeled and roasted
  3   each   ripe tomatoes, well roasted or charred
  1   each   medium white onion, thickly sliced and pan roasted until well caramelized
    lbs   shrimp, deveined (and peeled, if desired)
  ¼   cup   olive oil
  2-3   each   chipotle chiles en adobo, finely chopped
  ½   tsp   ground canela and a pinch of ground cloves (add to chipotle adobo)
          Juice of 2 limes or 1 orange
          Salt to taste
          Freshly ground black pepper to taste
  To Prepare
  1.   Blend the garlic with the tomatoes and onion, adding a little water if needed to facilitate
the blending.
  2.   Season the shrimp with salt and pepper.
  3.   Heat a large sauté pan or Dutch oven and add the oil.
  4.   Sauté the shrimp on very high heat until half cooked and beginning to brown. Remove the
shrimp from the pan with a slotted spoon.
  5.   Fry the sauce in the oil for about 2 minutes along with the Pasta de Chile Seco or the
chipotle chiles en adobe, stirring frequently to prevent burning.
  6.   Add the shrimp, stir to coat, and cook the shrimp through. The sauce should be fairly thick, adhering to the shrimp.
  7.   Add the lime juice and the cilantro, stir again, and serve hot or chilled.

This wonderful recipe comes from Daniel Hoyer's Culinary Mexico cookbook. Culinary Mexico offers fresh, flavorful food to tempt your palate and grace your table. Daniel is a chef who has worked with Mark Miller of Coyote Café, taught culinary arts in Santa Fe and led numerous culinary tour adventurers of Mexico and Southeast Asia. Daniel is also the author of Mayan Cuisine and Fiesta on the Grill. Culinary Mexico, Mayan Cuisine, and Fiesta on the Grill are available for purchase at www.southwest-subscriptions.com. ///
 
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