Shrimp Tacos

[bryanbr23]

Ingredients

• 4 vine-ripened tomatoes (1¼ pounds), quartered
• 4 chipotle chilies in adobo sauce (and the sauce clinging to them)
• Kosher salt and ground black pepper
• ¼ cup olive oil
• 1½ pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
• ¼ cup lime juice
• 1 medium yellow onion, chopped
• 3 garlic cloves, peeled and thinly sliced
• ½ teaspoon dried oregano
• ¼ cup dry white wine
• ½ cup chopped cilantro, plus extra to serve
• 8 6-inch corn tortillas, warmed
• Avocado, sour cream and lime wedges, to serve

Method

1. In a food processor, pulse the tomatoes, the chilies and any sauce coating them, and ¾ teaspoon salt until mostly smooth, 1 minute. Set aside.
2. In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of oil until beginning to smoke. Add half the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl. Repeat with remaining shrimp, adding them to the bowl. Toss with 2 tablespoons of lime juice. Set aside.
3. Return the skillet to medium-high and add the remaining 2 tablespoons oil. Add the onion and cook for 3 to 4 minutes. Add the garlic and oregano and cook until just beginning to brown, 1 minute. Stir in the wine and any accumulated shrimp juice from the bowl. Cook until nearly evaporated. Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
4. Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes. Stir in the cilantro and remaining lime juice. Taste, then season with salt and pepper. Serve with warmed tortillas, avocado, sour cream and lime wedges.
5. Tip: Don’t worry if your chipotles vary in size. Despite appearances, most weigh about half an ounce.

[bryanbr23]

Ingredients

• 4 vine-ripened tomatoes (1¼ pounds), quartered
• 4 chipotle chilies in adobo sauce (and the sauce clinging to them)
• Kosher salt and ground black pepper
• ¼ cup olive oil
• 1½ pounds extra-large raw shrimp, peeled, deveined, tails removed and patted dry
• ¼ cup lime juice
• 1 medium yellow onion, chopped
• 3 garlic cloves, peeled and thinly sliced
• ½ teaspoon dried oregano
• ¼ cup dry white wine
• ½ cup chopped cilantro, plus extra to serve
• 8 6-inch corn tortillas, warmed
• Avocado, sour cream and lime wedges, to serve

Method

1. In a food processor, pulse the tomatoes, the chilies and any sauce coating them, and ¾ teaspoon salt until mostly smooth, 1 minute. Set aside.
2. In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of oil until beginning to smoke. Add half the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl. Repeat with remaining shrimp, adding them to the bowl. Toss with 2 tablespoons of lime juice. Set aside.
3. Return the skillet to medium-high and add the remaining 2 tablespoons oil. Add the onion and cook for 3 to 4 minutes. Add the garlic and oregano and cook until just beginning to brown, 1 minute. Stir in the wine and any accumulated shrimp juice from the bowl. Cook until nearly evaporated. Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.
4. Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes. Stir in the cilantro and remaining lime juice. Taste, then season with salt and pepper. Serve with warmed tortillas, avocado, sour cream and lime wedges.
5. Tip: Don’t worry if your chipotles vary in size. Despite appearances, most weigh about half an ounce.