Chipotle Shrimp

Spicy time. You may have to put in a little effort for the ingredients on this one, apologies in advance.

Mexican food to me has the worst reputation of all foods. People have labelled it as fatty and unhealthy thanks to the popularity of tacos and burritos. These foods are normally served with greasy minced beef in a crisp as all buggery taco shell that explodes as soon as you bite into it. Meh!!!!!

These are what Mexican food really is. Hot, and yet so damn tasty.

Search out some canned chipotles. You can buy these online and here in Adelaide I know a few places sell them They are Chipotles en adobo, which is what you want. The Adobo itself is important.

You'll need
1 lb (450 - 500g) large prawns or shrimp,
3 TBS olive oil,
5 large garlic cloves
1 cup canned toamtoe sauce, or a lighter tasting simple one (rosella is good)
2-3 chipotles in adobo, with a little of the sauce
a pinch of MEXICAN Oregano or 2 TBS Marjoram
1/2 cup Coca Cola (or, if you don't like that thought dry white wine or Pepsi)

Clean and butterfly the prawns/shrimp, leaving the tail attached. Sprinkle with salt and pepper.

Heat the oil in a heavy skillet and saute the garlic over medium heat until golden. Put in a food processor or blender. In the same skillet cook the prawns/shrimp until just turning pink, the meat should be white. Remove and set aside. Put the tomatoe sauce, 1-2 of the chipotles, the oregano or marjoram, and process briefly. Taste and if you need more fire go for it. Pour the mix into the skillet and simmer for 4-5 minutes. Add the Coke, wine, or pepsi and taste for seasoning. When happy with seasoning add the shrimp back and cook for a minute.

Serve with napkins, and enjoy.