Shop the Milk Street Store and get free shipping on all contiguous U.S. orders of $100 or more!

The Complete Milk Street TV Show Cookbook

Mstv Cookbook 2 Signed Final 4

New Season. New Recipes. New Book. Signed Editions available now!

Use residual heat for perfectly-cooked shrimp

Shrimp in Chipotle Sauce (Camarones Enchipotlados)

25 minutes

The key to Diana Kennedy’s shrimp in chipotle sauce is the flavorful sauce made from chipotle peppers and the adobo in which they are packed. They give the dish a pleasant, lingering heat and a deep smoky flavor. Kennedy makes her own, but canned chipotles in adobo work equally well. Kennedy’s original recipe called for broiled tomatoes, but when she made the dish for us, she used fresh tomatoes. We liked the simplicity of fresh tomatoes, as well as their contrast in texture and flavor to the chipotles. And while Kennedy marinates her shrimp in lime juice, we preferred to briefly sear them, then let them finish cooking off the burner in the residual heat of the sauce. It’s an effortless way to ensure perfectly cooked shrimp. 

The shrimp made wonderful tacos. To warm tortillas, wrap a stack in foil and place it in a 200ºF oven.

  • 4

    vine-ripened tomatoes (1¼ pounds), quartered

  • 4

    chipotle chilies in adobo sauce (and the sauce clinging to them)

  1. 01
    In a food processor, pulse the tomatoes, the chilies and any sauce coating them, and ¾ teaspoon salt until mostly smooth, 1 minute. Set aside.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial