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Use residual heat for perfectly-cooked shrimp

Shrimp in Chipotle Sauce (Camarones Enchipotlados)

Appears in March-April 2017

25 minutes

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Shrimp in Chipotle Sauce (Camarones Enchipotlados)

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.




Don’t worry if your chipotles vary in size. Despite appearances, most weigh about half an ounce.

25 minutes


  • 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 ½ teaspoon salt until mostly smooth, 1 minute. Set aside.
Gregg C.

Great recipe! Comes together fast and packs some great flavor.

Shannon R.

These are out of this world! Amazing flavor. So, so good. We made a batch of Mark Bittman’s “almost-from-scratch corn tortillas,” which served as an excellent complement. Absolutely stellar recipe!

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