Chipotle Shrimp

Ingredients:

2 whole tomatoes

2 garlic cloves

2 whole chipotle peppers

1/2 tablespoon cumin

1/2 tablespoon oregano

1/3 cup vegetable oil plus

2 tablespoons vegetable oil

10 large raw shrimp -- peeled and cleaned

1/2 cup sour cream Cooked white rice Cut limes for garnish

Preheat 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.