Happy Cinco de Mayo!
This recipe was que delicioso!
It was relatively easy to prepare, I used the broiler rather than the grill, because I felt they might dry up on the grill. The key is, as usual, the marinade. Leaving the shrimp to bathe in the mixture for at least 4-6 hours is the difference maker.
Most grocers offer canned chipotle peppers, if you can’t find them, try a Latin market. To maximize the taste, there is no substitute for them.
Oh, and enjoy!
- 2 tablespoons olive oil
- 1 cup onion – finely chopped
- 4 cloves garlic – chopped
- 2 teaspoons cumin
- 1 teaspoon oregano
- salt and pepper to taste
- 2 chipotle chiles in adobo sauce
- 1/4 cup red wine vinegar
- 1 cup water
- 1 1/2 pounds shrimp – medium to large, peeled and deveined
- 1 tablespoon brown sugar
- 1/4 cup orange juice
- 2 tablespoons adobo sauce from the canned chiles
- 6 tortillas – floured, tomato flavored, spinach flavored, wheat or flavor of choice
- 2 cups mozzarella cheese – shredded or your favorite cheese
- 2 tomatoes – diced, for toppings if desired
- 3 cups lettuce – chopped, for toppings if desired
- 1/2 red onion – chopped, for toppings if desired
- 1 red pepper – thinly sliced, for toppings if desired
- 1 cup sour cream
- Heat oil in a skillet over medium heat.
- Add onions and sauté until golden brown, 10-15 minutes.
- Add the garlic, cumin, oregano, salt, pepper and sauté one more minute.
- Remove from heat and pour into a food processor.
- Add in the chipotle chiles, vinegar and water and pureé.
- Pour 1/2 of the pureé in a non-corrosive bowl and allow to cool slightly.
- Add the uncooked shrimp and allow it to marinate in the refrigerator for 1-2 hours.
- For the glaze, pour the other half of the pureé into a saucepan.
- Add the brown sugar, orange juice and adobo sauce.
- Bring this to a boil over medium high heat.
- Reduce the heat and simmer until slightly thickened, 10-15 minutes.
- Remove from the heat and set aside.
- Preheat a broiler or grill.
- Remove the shrimp from the marinade and thread them onto skewers or lay them in a single layer on a baking sheet.
- Brush with thickened glaze and place on the grill or under the broiler.
- Cook until the shrimp turn pink, 2-3 minutes, while frequently brushing with glaze.
- Remove from heat.
- Mix the sour cream with the rest of the glaze and use as a condiment for the fajitas.
- Warm the tortillas in the microwave for 20 seconds.
- Top them with cheese, shrimp and desired condiments.
- Serve warm.