Ingredients:

  • 2 tablespoons Extra Virgin Olive Oil
  • 1/2 cup Yellow Onion, finely diced
  • 1 medium Jalapeño Pepper, seeded and minced
  • 4 large Garlic Cloves, minced
  • 1 teaspoon Ground Cumin
  • 1/2 teaspoon Dried Oregano (Mexican)
  • 1 (15 oz) can Canned Crushed Tomatoes
  • 1/2 cup low sodium Chicken Stock
  • 2-3 tablespoons Chipotle in Adobo Sauce (Adjust to heat preference)
  • Sea Salt and Black Pepper, To taste
  • 1 1/2 pounds Large Shrimp (21/25 count), peeled, deveined, tails removed
  • 1 tablespoon Unsalted Butter
  • 1 tablespoon Fresh Lime Juice
  • 1/4 cup Fresh Cilantro, chopped (for garnish)
  • 4 Lime Wedges (for serving)

Instructions:

  1. Pat the deveined shrimp completely dry. A dry surface is vital for a good texture. Set aside. Prepare the remaining ingredients: Finely dice the onion and jalapeño, mince the garlic. Combine the crushed tomatoes, chicken stock, and chipotle in a separate bowl.
  2. Heat the olive oil in the skillet over medium-high heat. Add the diced onion and jalapeño. Sauté for 3–4 minutes until softened and translucent—do not let them brown.
  3. Add the minced garlic, cumin, and oregano. Cook for 60 seconds until fragrant (known as ‘blooming’ the spices).
  4. Pour in the tomato, stock, and chipotle mixture. Season generously with salt and pepper. Bring to a gentle simmer, then reduce heat to low. Allow the sauce to simmer for 8–10 minutes, stirring occasionally, until slightly reduced and thickened. Taste and adjust heat/salt now.
  5. Increase the heat to medium-high. Add the prepared shrimp to the skillet, ensuring they are coated evenly by the sauce.
  6. Cook the shrimp for approximately 3–4 minutes, stirring constantly. The shrimp is done when it is opaque and pink and has curled slightly into a ‘C’ shape. Do not overcook!
  7. Remove the skillet from the heat immediately. Stir in the cold butter and the fresh lime juice. The sauce will gain a lovely sheen.
  8. Garnish generously with fresh cilantro. Serve piping hot directly from the skillet, or transfer to warm serving bowls with the included lime wedges.