Ingredients
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Instructions
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.
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
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.
I use a lot of green chillis I have roster in freezer
Try ancho or Passila…milder
These are AMAZING!!! So much flavor and it’s really easy to make!
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.
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 .
Love the show
Love everything you do!!!!!! Keep up the good work.
Sincerely Stefan
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.
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!
http://www.rickbayless.com/recipe/contramar-tostadas/
We love this! We watched the show yesterday so we had to try the crema. We didn’t have canned chipotles so made the adobo from scratch, deliciousness!
I wonder, would this be good over rice or pasta? Or might it be too rich?
We say go for it, Suzanne! If you think of it, please report back to us!
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.
shk
It looks delicious but I can’t eat shrimp. Would you suggest trying it with white fish or even chicken?
Absolutely Ruth! Both would be delicious! This would also be a delicious vegetarian taco with squash, mushrooms, potatoes, anything really!
I’m going to try to make this today! Looked amazing on the show!
Looking for a creamy enchilada with crab stuffed in corn tortilla recipe Do you have such a recipe on file?
Hi Beatrice, try this one. http://www.rickbayless.com/recipe/seafood-enchiladas-2/
Let me know what you think!
What can I substitute for Mexican oregano? Will the dish taste similar without it?
You can just leave it out, it will not taste the same but there isn’t really a spice you can substitute for the Mexican oregano.
This was an excellent recipe although it made a bit more sauce than needed. Nice, deep flavor. I added some shredded lettuce although I think shredded cabbage would be a better choice.
Excellent and comes together very quick, but everything is better with cilantro…
Can I add hot honey I made?