International food and television personality Ingrid Hoffmann is an expert at putting healthy twists on hearty Latin meals, and she recently packed 150 of these recipes into her latest cookbook, "Latin D'Lite: Delicious Latin Recipes With a Healthy Twist."
One such recipe is her fantastic and fiery Smoky Chipotle Shrimp, smothered in a sauce of roasted tomatoes, charred onions, dry white wine, and spicy chipotle chilies. Best of all, this guilt-free dish comes together in a snap, and goes well with any number of Hoffmann's bold "on the side" suggestions also featured in the book, including plenty of rice, bean and vegetable recipes.
Try Ingrid's spicy shrimp tonight, and be sure to pick up "Latin D'Lite" for more wholesome weeknight meals.
Ingrid Hoffmann's Smoky Chipotle Shrimp
- Cooking spray
- 2 large tomatoes, cut into quarters
- 1 medium onion, cut into quarters
- 2 garlic cloves
- 3 chipotle chiles in adobo plus 1 tablespoon adobo sauce
- 1 pound large shrimp, peeled and deveined, tails left on
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1/3 cup dry white wine, such as pinot grigio
- 1/4 cup fresh lime juice
- 1 teaspoon fresh oregano leaves, chopped
- 1/4 cup fresh cilantro, chopped, for serving
- Prepare the sauce. Position the broiler rack about 5 inches from the heat source and preheat the broiler.
- Spray the broiler pan with cooking spray. Place the tomato and onion quarters and garlic on the rack. Spray the vegetables with cooking spray. Broil, turning occasionally, until the vegetables are softened and charred around the edges, 8 to 10 minutes. Let cool for 10 minutes.
- Transfer the tomatoes, onion, and garlic to a food processor. Add the chipotles and adobo sauce and puree.
- Meanwhile, spray a large nonstick skillet with cooking spray and heat over medium-high heat. Season the shrimp with salt and pepper. Add to the skillet and cook, stirring occasionally, until just opaque in the center, about 3 to 5 minutes. Transfer the shrimp to a plate.
- Add the olive oil to the skillet and heat over medium heat. Add the chipotle puree, wine and lime juice and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is lightly thickened, about 10 minutes.
- Return the shrimp to the skillet, add the oregano, and cook just until the shrimp is reheated, about 1 minute. Season to taste with salt and pepper.
- Remove from heat, stir in the cilantro, and serve hot.