Shrimp in chipotle sauce (Camarones enchipotlados) from Christopher Kimball’s Milk Street Magazine, Mar/Apr 2017 (page 9) by J. M. Hirsch

  • canned chipotle chiles in adobo sauce
  • cilantro
  • limes
  • dried oregano
  • tomatoes
  • corn tortillas
  • shrimp
  • dry white wine
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jhallen on July 22, 2020

    Perfect as written - yum. Can’t wait to eat the leftovers tomorrow.

  • raybun on June 09, 2017

    Oh my! My chipotles in adobo (La Costena) must have been very spicy cos these blew our minds and the tops of our heads off! The 9 yr old was chugging water between each mouthful. So next time I make these, because other than the heat, we loved them, I will use half the amount. I served the shrimp with chopped iceberg, avocado & sourcream on tortillas.

  • HalfSmoke on June 02, 2017

    My goodness what a fantastic recipe. We made this exactly as described in the article and in the recipe, and the result was a real head turner. Unexpected, rich flavors, as is often the case with Milk Street. The sauce was spicy, but flavorful and not too hot. In lieu of the recommended avocados, we served with the guacamole recipe from this issue. Simply superb.

  • twoyolks on March 09, 2017

    I found that the flavor of the sauce completely overwhelmed the flavor of the shrimp. I also didn't really enjoy the warm shrimp with the cold avocado and sour cream.

  • bwhip on March 03, 2017

    This was pretty simple to prepare, and had great flavor! With the four chipotle peppers with sauce, we thought it was just a little too hot, and we like spicy food. I'll make it again, and maybe scale it back to 2-3 peppers instead.

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