Ingredients
- 1 garlic clove
- 1 possible
- 425 gr shrimps
- 80 ml dry wine (white)
- 80 ml olive oil (light)
- 60 ml lime juice (fresh)
- 1 gr oregano (dried)
- 1 slice onion (white)
Season the shrimps with salt, pepper, and lime juice and set aside to marinate for about 30 minutes. Heat the oil in a frying pan; add the drained shrimp, reserving any liquid, and sliced onion and fry, shaking the pan and tossing the ingredients, for about 3 minutes. Remove shrimp and onion with a slotted spoon and set aside. In a blender, blend the tomatoes, chipotles and their liquid, and garlic to a textured sauce. Reheat the oil, add the sauce, and fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 minutes. Add the wine, oregano, marinade, and salt to taste and cook for another minute. Add the shrimp/onion mixture and cook for about 2 minutes ~ the shrimps should be just cooked and still crisp.