Shrimp with Chipotle Chiles from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
I can’t claim this is a pedigreed Veracruzan recipe, but the idea for it came from my Veracruz travels. The inspirations were a seafood marinade I loved at Brisas del Mar and a magnificent dish...
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Ingredients
- Tomasita’s Seafood Marinade
- 6 canned chipotle chiles in adobo, with the sauce that clings to them
- 1 pound medium shrimp (sold as 16–20 count), peeled and deveined
- ⅓ cup extra-virgin olive oil
- Salt (optional)
- 6 large garlic cloves
- ½ teaspoon crumbled dried Mexican oregano
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