A mixture of fresh parsley leaves and dried oregano adds a touch of green to this simple and practical recipe for shrimp in chipotle sauce with mayonnaise and ground red pepper.
- 500 grams of medium shrimp, peeled and deveined.
- 3 tablespoons olive oil
- 1 can of marinated chipotle chili peppers
- 4 finely chopped garlic
- 1 can (28 ounces) canned tomatoes, canned and crushed in juice
- ½ teaspoon ground red pepper flakes
- 3 tablespoons fresh parsley
- 2 tablespoons fresh oregano
- Salt and pepper
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the shrimp, 2 finely chopped garlic, salt and pepper to taste. Then sauté and cook shrimp over medium heat for 10 minutes.
- Blend the marinated chipotle chiles with the mayonnaise, adding pepper to taste, until a thick sauce is obtained.
- Heat 1 tablespoon more oil in the same skillet over low heat. Add remaining garlic and crushed red pepper; cook, stirring a few times, until fragrant, about 30 seconds.
- Add tomatoes, ½ teaspoon salt to skillet and bring to a boil over medium-low heat, scraping up any food scraps from bottom of skillet. Simmer until slightly thickened, stirring occasionally, about 10 minutes.
- Return the shrimp and their juices to the pan and heat through, stirring occasionally for 5 minutes then remove from heat.
- Finally add to your shrimp enchipotadas with mayonnaise, 1 teaspoon of the remaining oil and add the parsley along with the fresh oregano.
- You can add more crushed red pepper, this will give a different flavor to the dish since it is made with several types of chili peppers.
- A variation of this shrimp enchipotadas with mayonnaise recipe is to blend the tomatoes along with the canned marinated chile adding half a glass of water. You can use the remaining sauce to season more foods.