Seafood Recipes

Ingredients:
2 whole tomatoes 
2 cloves garlic 
2 whole chipotle peppers
1/2 tablespoon cumin 
1/2 tablespoon oregano 
1/3 cup vegetable oil + 
2 tablespoons vegetable oil
10 large raw shrimp, 
peeled and cleaned 
1/2 cup sour cream 
cooked white rice 
cut limes for garnish 

Pre-heat oven to 400 degrees. 
In an oven proof dish, 
roast tomatoes and garlic for 5-minutes. 
In a blender or food processor, 
puree the tomatoes, garlic, 
and chipotle peppers 
for approximately 30 seconds. 
In a heavy sauce pan, 
add the puree and cumin, oregano 
and 1/3 cup vegetable oil. 
Cook over medium heat for 15-minutes, 
stirring constantly. 
Strain through a wire strainer 
and set aside. 
In a heavy saute pan 
over medium high heat,
add the 2 tablespoons of vegetable oil 
and heat until hot, but not smoking. 
Add the shrimp and saute for 
two minutes on each side. 
Add the strained chipotle sauce 
and the 1/2 cup sour cream and 
thoroughly blend until hot.
Serve over hot white rice 
and garnish with cut limes.