2 whole tomatoes
2 cloves garlic
2 whole chipotle peppers
1/2 tablespoon cumin
1/2 tablespoon oregano
1/3 cup vegetable oil + 2 tablespoons vegetable oil
10 large raw shrimp, peeled and cleaned
1/2 cup sour cream
cooked white rice
cut limes for garnish
Pre-heat oven to 400 degrees. In an oven proof dish, roast tomatoes and
garlic for 5-minutes. In a blender or food processor, puree the tomatoes,
garlic, and chipotle peppers for approximately 30 seconds. In a heavy sauce
pan, add the puree and cumin, oregano and 1/3 cup vegetable oil. Cook over
medium heat for 15-minutes, stirring constantly. Strain through a wire
strainer and set aside.
In a heavy saute pan over medium high heat, add the 2 tablespoons of
vegetable oil and heat until hot, but not smoking. Add the shrimp and saute
for two minutes on each side.
Add the strained chipotle sauce and the 1/2 cup sour cream and thoroughly
blend until hot. Serve over hot white rice and garnish with cut limes.