This shrimp in chipotle sauce with butter recipe is simply creamy and flavorful. We add some rich mushrooms to give a special flavor to the sauce which adds creaminess to the sautéed shrimp.
- 1 kilogram of medium shrimp size, peeled and deveined
- 3 tablespoons of canned chipotle chiles in adobo sauce
- 1 large white onion, chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons unsalted butter
- 2 cups white mushrooms, sliced
- 2 ripe tomatoes, chopped
- 1 teaspoon kosher salt
- 1 cup creme fraiche or cream
- Salt and pepper to taste
- Shrimp broth (optional)*.
You may also be interested in our butter shrimp recipe section.
- Using a food processor or blender, combine the cream and chiles, adding the chipotles a tablespoon at a time until smooth. Set aside.
- Melt butter in a large skillet over medium-low heat. Sauté onion, garlic and salt until soft, about 5 minutes. Add the sliced mushrooms and cook, covered, about 3 minutes.
- Add the tomatoes and bring to a simmer. Reduce heat to low and cook 5 minutes more. Add the shrimp and simmer, covered, until they begin to turn pink, about 3 minutes.
- Add broth if more liquid is needed during cooking. Then add the chipotle cream and heat until cooked through, 3 to 5 minutes more. Season to taste.
- Serve your butter shrimp enchipotadas with warm corn tortillas, over rice or with broccoli heads.
- If you want to make the broth for the butter shrimp enchipotadas, combine the reserved shells with 2 cups of water, ½ teaspoon of salt and bring to a simmer. Then cook over medium heat for 30 minutes.
- Strain the mixture and use the broth as needed to add liquid to the dish or thin the cream sauce to desired consistency.