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253-939-0906

This fabulous recipe is from Salsas and Tacos by the Santa Fe School of Cooking.  It has become a family favorite.  You can cut the oil and butter easily and not really affect the flavors.  It's easiest to get all your liquids and sauces ready in advance since it goes really quick once you start cooking.  I always add a large chopped onion and a bunch of mushroom to this recipe.  It adds flavor and stretches it a bit.  Cook the onion and mushroom a bit first before you add the shrimp.

3 tbs olive oil

1 tbs butter

8 cloves garlic, sliced

1-1/2 pounds raw medium shrimp (peeled and deveined)

1-1/2 tsp coarse salt

1/8 to 1/4 cup (some like it hot) pureed chipotle chiles in adobo (available in the mexican food section at the grocer)

1/2 cup canned tomato sauce

1 tbs cold wter

juice of 1/2 orange

juice of 1 lime

1/2 cup chopped cilantro (about 1/2 bunch)

fresh corn tortillas

Prepare a heavy skillet to medium hot.  Add oil and butter and heat until oil begins to smoke.  Immediately add garlic, shrimp and salt, stirring or tossing vigorously.  Oil tends to splatter at tis temp so be careful. 

When shrimp turn opaque, stir in the chipotle puree and sautee about 15 seconds to completely coat shrimp.

Add tomato sauce, water and orange and lime juices (mixed together previously).

Reduce heat slightly and bring to boil for one minute.  Remove from heat and stir in clilantro.

Serve in fresh corn tortillas, 2-3 shrimp per taco. (I like more!)

Serve with shredded romaine lettuce, sliced avacados, chopped green onion, lime wedges and sour cream.

 

I always serve this with the following spanish rice using up some of the remaining ingredients from above. 

 

3 tbsp. olive or canola oil

5-6 cloves garlic chopped (prepare this when you're chopping the garlic above)

1 med onion chopped

1 cup white rice

1/2 cup tomato sauce (there should be some left from above)

1-1/2 cup veggie broth (water is ok too, but see the veggie broth recipe in the vegan section)

1 tbsp. pureed chipotle chiles in adobo (from above)

1 small can chopped green chilies.

1 tsp salt

Saute onion and garlic in oil for a minute or so.  Add rice and stir in mixing until it changes to a more opaque white color.  Add the broth, tomato sauce, chipotle, green chiles and salt.  Bring to a boil. Reduce heat, cover and cook until done, about 20 minutes. 

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