Tinga de Camarones
Smokey chipotle tomato tinga sauce that you traditionally see with chicken, but we love it on shrimp.
- 12 Argentinian pink shrimp shelled, deveined
- 2 tbsp olive oil or lard
- 1 small yellow onion diced
- 2 cloves garlic minced
- 2 tbsp chipotle in adobo sauce
- 1 pinch mexican oregano
- 1 pinch cumin
- 2 large tomatoes roasted
- 2 large tomatillos roasted
- 1 cup tomato bouillon found in Mexican section at grocery
- S & P
- 8 corn tortillas
- red onion
In a large saucepan over medium high heat saute onion in 1 tbsp olive oil until softened.
Add garlic and stir together, cooking lightly, taking care not to burn.
Add remaining ingredients and simmer for about 10 minutes, then set aside.
Pat each shrimp dry and season each shrimp with S & P.
In a large saute pan over high heat sear shrimp on each side in remaining olive oil.
Add sauce to shrimp and toss together.
Serve in warmed tortillas and top with cilantro, red onion and squeeze of lime.