Servings: Serves 4
- 1 Tbsp. olive oil
- 1 small onion , roughly chopped
- 3 cloves garlic
- 2 dried chipotle chilis , seeded and chopped
- 3 tomatoes , roughly chopped
- 2 Tbsp. olive oil
- 2 1/2 pounds shrimp , peeled and deveined
- 1/4 cup lime juice to taste
Place a large sauté pan over medium-high heat, and sweat onions in 1 tablespoon of oil for 3 to 4 minutes or until translucent. Add garlic and chipotle peppers, and continue to sauté for 2 minutes. Add tomatoes, season lightly with salt and cook for 1 minute before removing from heat.
Blend mixture well in small batches until smooth, adding a little water if needed, and reserve. In a large heavy-bottom pot, heat remaining oil over high heat. Add shrimp, season with salt and pepper and sauté for 2 minutes stirring occasionally, allowing the shrimp to lightly color. Remove shrimp from the pan to a plate and add the tomato mixture to the remaining oil in the pan, being careful, as it will splatter slightly.
Cook sauce for 2 minutes, stirring constantly, and add shrimp back to pot. Once shrimp are cooked through and coated with the sauce, remove from heat and season to taste with lime juice, salt and pepper. Finish with the chopped cilantro and serve with corn tortillas.