El Naranjo cooks real Mexican flavors

AUSTIN (KXAN) - Iliana de la Vega and her husband recently opened their restaurant El Naranjo on Rainey Street in Austin, and they cooked up Camarones Enchipotlados.

This recipe serves two as an appetizer.

Ingredients

• ½       cup crema Mexicana or crème fraiche
• 1-2      chipotles en adobo (canned)
• ½       tbsp canola oil    
• ½       white onion thinly sliced      
• 1        garlic clove minced
• 8        oz small shrimp, peeled, uncooked
• 2        tsp. chopped cilantro         
• ½       lime
• 4        white corn tortillas warmed or tostadas
• salt to taste

Directions

1.  Remove the stems of the chiles and puree with the crema Mexicana. Reserve.
2. Heat the oil in a skillet and sauté the onion until translucent add the garlic and the shrimp and sauté until the shrimp is cooked, add the chipotle crema and heated through.
3. Season with salt to taste, mix in the cilantro and add a splash of lime juice.
4. Remove from heat and serve immediately with tortillas or tostadas.  

Note: To serve as a main course, use larger shrimp and serve with white rice.