I like to say Camarones Enchipotleados are a downgrade in spice compared to Camarones a la diabla and they are more enjoyable for those who can't really stand the spice and kick to chile de arbol. Since they are not as spicy you can pair them up in so many ways and enjoy every single bite. Starting from quesadillas, tacos, with veggies, or simply on a bed of white rice just like I've done to these. Make these and enjoy every single bite.
Ingredients
- 2lbs of shrimp (protein)
- 1 cup of low sodium chicken broth
- 2 tablespoons of ginger paste.
- Zest from 1 lemon
- 4 roma tomatoes
- 4 garlic cloves
- 2 small cans of Chipotles in Adobo sauce or 1 medium size can
- Cooking oil
Notes
If you don't want to use the Jumbo shrimp you can use 2 pounds of any size shrimp. Whatever shrimp you decide to use I highly recommend you purchase them peeled and deveined. You could also zest your own ginger but to make your life easier in the kitchen I highly recommend this ginger paste. I love it and its so easy to use.
Instructions
The first and hardest part of this recipe that you will have to do is get your 4 roma tomatoes, your 2 cans of chipotles in adobo sauce, and your 4 garlic cloves and blend. Once you have created a nice sauce you will strain. Keep sauce and dispense of pulp.
You will then drizzle some cooking oil to your pan and add your shrimp with your 2 tablespoons of ginger and your lemon zest. Once your shrimp are fully cooked you will add your cup of low sodium chicken broth and let it boil. Once it boils you will then add your sauce and put on low heat and let it simmer.
And just like that you have your Camarones Enchipotlados ready to get into your belly. As you can see I paired my shrimp with steamed rice and it really hits the spot.
