Shrimp in Chipotle Sauce

This shrimp dish from the coast of Oaxaca gets its spicy reputation from a perfect blend of flavors found in the picante tomato sauce and the chipotle chiles.

1-1/2 lbs. large Shrimps, peeled and deveined, with tails left on

GOYA® Adobo with Pepper to taste

4 tsp. GOYA® Minced Garlic or 8 cloves fresh Garlic, minced

¼ cup fresh lime juice.

½ cup GOYA® Extra Virgin Olive Oil, used ¼ cup at a time

½ cup finely diced white Onion

1 can (8 oz.) GOYA® seasoned Tomato Sauce (Hot)

1 Envelope of GOYA® Sazon with Coriander and Annatto

2 Chipotle Chiles with 2 tsp. of the chipotle sauce from 7 oz. can GOYA® Chipotle Peppers in Adobo

½ cup Water

¼ tsp. GOYA® Oregano Leaf

1.	Season Shrimp with Adobo.
2.	In a bowl, combine Shrimp, Garlic and Lime juice. Marinate while preparing the sauce, at least 5 minutes.
3.	In a sauté pan on medium-high, heat ¼ cup of oil. Cook onion until golden color. Add the Tomato sauce and Sazon and cook for one minute, stirring constantly.
4.	Transfer the sauce to a blender. Add the Chipotles, Water and Oregano and slightly process - there should still be some texture.
5.	Pat shrimp dry. In skillet on medium-high, heat ¼ cup of oil. Cook shrimp briefly in 2 batches, turning once. Set cooked shrimp aside and keep warm.
6.	Add sauce to hot skillet and fry on medium-high for 5 minutes, stirring constantly. Stir in shrimp, lower heat to medium and cook for 2 minutes. If sauce gets too thick, add water. Serve immediately.
7.	This dish can be accompanied with white rice.

Serves 4