While I was cooking this recipe, I was on the phone with my Aunt Nono. She lives in the historic and beautiful town of Veracruz, a large sea port city on the Gulf of Mexico, where seafood plays a main role in the local gastronomy. This dish is so famous in Veracruz that it’s served in almost every seafood restaurant in the area. The recipe is easy to make once you have your ingredients ready, including the roasted tomatoes. My phone call with my aunt started when I was roasting the tomatoes, and before I realized it, the meal was ready and I had to tell her that I needed to hang up because dinner was already on the table.
- 1 Lb. Shrimp, raw, cleaned and deveined (16 Large Shrimps)
- 1 Tablespoon of lime juice
- Salt and pepper to season
- 2 Tablespoon of olive oil
- 1/3 cup white onion finely diced
- 2 Chipotle peppers in adobo, canned version, about 1.5 oz.
- 2 medium size tomatoes roasted, about 10 oz. (How to roast the tomatoes HERE)
- 1 garlic clove
- 1/4 teaspoon dried thyme or
- Note: Some cooks add 1/4 cup of wine wine and let the sauce reduce a little bit longer.