Shrimp or Langoustines in Chipotle Sauce (Camarones o Langostinos Enchipotlados)
When I had this bold, simple version of a Veracruzan classic at the Casa Bonilla restaurant in Coatepec, it was made with langostinos, about the size of French langoustines. Here I substitute jumbo shrimp, which should be bought with the heads on and cooked in the shell for maximum flavor. The place to look for shrimp with heads is a Chinese or Southeast Asian fish market. Note that the chipotle chiles are added at different times, depending on whether you use dry or canned ones.
Ingredients
- 2 ancho chiles seeds and veins removed
- 2 guajillo chiles seeds and veins removed
- 5 dry chipotle chiles seeds and veins removed, or 3 canned chipotles en adobo
- 2 pounds tomatoes
- 5 cloves garlic peeled
- 1 to 2 teaspoons salt
- ¼ cup olive oil
- 2 pounds jumbo shrimp heads on, or fresh langoustines
Instructions
- Cover ancho, guajillo and, if using, dry chipotle chiles in bowl with boiling water and let stand 30 minutes. Drain well.
- Roast tomatoes on griddle over medium-high heat, turning frequently, until blackened all over, 10 to 15 minutes. Remove to bowl as they are done. When cool enough to handle, peel away charred skin, letting juices drip back into bowl.
- Place roasted tomatoes in blender with drained chiles, (add canned chipotles, if using) and garlic. Process to smooth purée; taste for seasoning and add salt to taste.
- Heat oil to rippling over high heat in large skillet. Add shrimp and cook 1 minute on each side. Pour sauce over shrimp and cook 5 minutes more. Serve immediately.
Nutrition
Calories: 484kcalCarbohydrates: 30gProtein: 51gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 572mgSodium: 2381mgPotassium: 1094mgFiber: 11gSugar: 18gVitamin A: 6988IUVitamin C: 48mgCalcium: 367mgIron: 7mg
