Camarones Adovado Recipe
Make Camarones Adovado Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade / Adobo
Shrimp & Finish
Method
Marinade / Adobo
- 1
Prepare chiles
Remove stems and seeds from the guajillo and ancho chiles by cutting them open and shaking out seeds. Lightly toast the chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and pour 1 cup of very hot (but not boiling) water over them to rehydrate. Let soak 10–12 minutes until softened.
- 2
Saute aromatics
While chiles soak, heat 1 tablespoon vegetable oil in a small skillet over medium heat. Add halved tomato, 4 garlic cloves (whole), and the 1/2 cup chopped white onion. Cook, turning occasionally, until tomato and onion soften and char slightly, about 6–8 minutes. This adds depth to the adobo.
- 3
Blend adobo
Drain chiles, reserving about 2–3 tablespoons of the soaking liquid. In a blender combine the softened chiles, charred tomato, garlic, onion, 2 tablespoons white vinegar, 2 tablespoons orange juice, 1 teaspoon oregano, 1/2 teaspoon cumin, 1 teaspoon smoked paprika, 1/4 teaspoon black pepper, and 1 teaspoon salt. Add 2–3 tablespoons of the reserved chile soaking liquid to help blend. Puree until completely smooth. If the sauce is too thick, add up to 2 tablespoons additional warm water or soaking liquid to reach a saucy, pourable consistency.
- 4
Cook adobo
Heat remaining 2 tablespoons vegetable oil in a medium skillet over medium heat. Carefully pour the blended adobo into the skillet (it may splatter) and cook, stirring, 4–6 minutes to deepen flavors and remove raw blender taste. Taste and adjust seasoning with more salt or a splash of vinegar or orange juice for brightness.
Shrimp & Finish
- 5
Season shrimp
Pat shrimp dry with paper towels. In a bowl toss the shrimp with 1 tablespoon lime juice and 1/2 teaspoon salt so they absorb a bit of flavor before cooking. Let sit 5 minutes.
- 6
Combine shrimp with adobo
Add the seasoned shrimp to the skillet with the simmering adobo sauce, stirring to coat. Reduce heat to medium-low and simmer gently until shrimp are opaque and just cooked through, 3–5 minutes depending on size. Do not overcook — shrimp should be firm but tender.
- 7
Finish
Stir in 1 tablespoon butter or oil and 2 tablespoons chopped cilantro to finish the sauce and add gloss. Taste and adjust salt and a squeeze more lime if desired.
- 8
Serve
Serve Camarones Adobado hot with warm tortillas, sliced avocado and thinly sliced onion, and extra cilantro. Spoon sauce over shrimp in tacos or plate with rice. Leftovers keep 1–2 days refrigerated in an airtight container (reheat gently).