Camarones Chipotle Recipe

Prep and marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine 2 tbsp olive oil, 1 tbsp fresh lime juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Marinate 15–30 minutes in the refrigerator (no more than 30 minutes so shrimp don’t become mushy).

Grill or pan-sear shrimp

Preheat a grill or heavy skillet to medium-high heat. If using skewers, thread shrimp. Lightly oil grill grates or skillet. Cook shrimp 1.5–2 minutes per side (total 3–4 minutes) until opaque and just curled. Remove from heat and set aside, keeping warm. Reserve any juices for mixing with sauce if desired.

Sauté aromatics

Warm 1 tbsp oil in a medium skillet over medium heat. Add 1/2 chopped yellow onion and 2 cloves minced garlic. Sauté 4–5 minutes until softened and translucent but not browned.

Simmer and blend

Add 3 chipotle peppers and 1 tbsp adobo sauce, 1 tbsp tomato paste, 1/2 cup chicken or vegetable broth, 1 tsp brown sugar, 1/2 tsp salt and 1/4 tsp black pepper to the skillet. Simmer 3–4 minutes to meld flavors. Transfer mixture to a blender or use an immersion blender and puree until smooth.

Finish sauce

Return blended sauce to skillet over low heat. Stir in 1/4 cup heavy cream (optional for a richer, creamier sauce) and 1 tsp fresh lime juice. Adjust seasoning to taste. If sauce is too thick, add up to 2 tbsp more broth. Keep warm. If you reserved shrimp juices, whisk a tablespoon into the sauce for extra flavor.

Combine shrimp and sauce

Add grilled shrimp to the warm chipotle sauce and toss to coat for 1 minute to heat through and absorb flavor. Do not overcook shrimp.

Rinse 1 cup long-grain white rice under cold water until water runs clear. In a small saucepan bring 2 cups water, 1 tsp vegetable oil and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with fork before serving.

Heat 1 tsp olive oil in a small skillet over medium heat. Sauté 1/4 small chopped onion and 1 minced garlic clove until softened, about 2–3 minutes. Add drained and rinsed 15 oz black beans and 1/2 tsp cumin. Cook 3–4 minutes until heated through. Mash slightly with the back of a spoon for a creamier texture, or leave whole. Stir in 1/4 tsp salt and 1 tbsp chopped cilantro, if using. Keep warm.

Spoon rice and beans onto plates. Arrange shrimp coated in chipotle sauce on top or alongside. Garnish with 1 tbsp chopped cilantro and lime wedges. Serve with warm tortillas on the side if desired.