Season 8 Recipes: Astonishing Baja/

Chipotle Cream Shrimp Tacos

Camarones Enchipotlados
From Season 8, Mexico—One Plate at a Time
Servings: 12tacos, enough to serve 4


  • 3 cloves garlic, unpeeled
  • 1/2 of a14.5-ounce can tomatoes in juice (preferably fire-roasted), lightly drained
  • 2 to 3canned chipotle chiles en adobo, removed from their canning liquid, seeded if you wish and roughly chopped
  • 1tablespoon olive or vegetable oil
  • 2/3cupMexican crema, creme fraiche or heavy (whipping) cream
  • 3/4teaspoon (or more) fresh black pepper
  • 1/2teaspoonMexican oregano
  • Salt
  • 1 1/4pound medium-to-large shrimp, peeled and (if you like) deveined, cut into 1/2-inch pieces
  • 12 warm corn tortillas


Roast the unpeeled garlic in an ungreased small skillet over medium heat, turning from time to time, until completely soft and blackened in places, about 15 minutes; cool and peel. In a blender or food processor, combine the garlic, tomatoes and chipotle chiles; blend to a smooth puree. In a medium (10-inch) skillet, heat the oil over medium-high. Add the puree and stir until reduced to the consistency of tomato paste, 5 minutes or so. Stir in the cream, pepper and oregano, reduce the heat to medium and let simmer for several minutes for the flavors to come together. Taste and season with salt, usually 1/2 teaspoon. Add the shrimp and stir until they are just cooked through (just losing their translucency at the center), about 3 minutes. Serve immediately with warm tortillas.



  1. Hello,
    I’m mexican, but I don’t like the flavor of chipotle lol. Could you recomend another type of chile I can use on the chipotle cream shrimp tacos ?
    Thank you

    1. Hello Iris,
      You can use any chile that you do like. However the process gets a bit more complicated when not using the canned chiles. You could use any dried chile – then stem and seed it, tear into flat pieces, toast in a dry skillet pressing down on the chile until it is aromatic and has changed color. Then rehydrate for 20 minutes in hot water. You can blend the chiles and use in place of chipotle.

  2. We saw your show the other day and thought the Chipotle Cream Shrimp Tacos looked wonderful. We were right! It’s a very simple meal to prepare. Prep is the most time consuming. I used about 2 and 1/2 lbs. of shrimp so i used a whole can of tomatoes and a little more chipotle. My wife, who is from Mexico, thought it was Amazing. I made a little chipotle mayo to add if we wanted. I loved it. My wife did not. It added a little sweetness to it that I enjoyed. Thank you for the recipe.

  3. I love watching the show and I try to make some of your recipes by memorizing while I’m watching. Not easy to do buy I’m down with your show Rick, Viva La Raza or Viva mi razas Comida .

  4. I was wondering if Rick can make “Sandwichon de atun con chipotle”? And Yucatan’s “hojaldre de hamon y queso”? I’d love to make that. Good memories eating both these dishes during my summer’s in Yucatan.

    1. Thank you for your comment Lupe! We currently do not have recipes written for either, but on this season of Rick’s TV show he made a recipe for the famous Contramar Tostadas from Contramar in Mexico City. Those have some similar ingredients to the atun sandwich. Maybe that will help guide you in the right direction!

      1. We tried the chipoltle cream shrimp with pasta last night. It was delicious. The sauce needed a few extra tablespoons of the tomato juice to get to a more pasta sauce consistency. We served it over linguini which was thin enough to twirl on a fork with the shrimp, flat enough to hold on to all that spicy sauce.


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