Squid Ink Shrimp

Gabriela Morales
Shrimp and squid ink are a match made in heaven and this scrumptious recipe proves us right! The perfect combo between chipotle chile in adobo sauce, shrimp, squid ink, fried leek, and orange juice makes this recipe a perfect treat for Lent season or a family dinner! There’s nothing yummier and more flavorful than tasty camarones petroleros!
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Ingredients
4
Portions
  • 3 tablespoons olive oil
  • 1 tablespoon garlic, finely chopped
  • 1/4 cups onion, finely chopped
  • 1/2 kilos shrimp, cleaned and deveined 
  • 1 cup orange juice
  • 1/8 cups ground chipotle chile
  • 1/2 cups sour cream
  • 2 tablespoons squid ink
  • 1 pinch salt
  • 1 cup cheddar cheese, shredded
  • 1/2 cups leek, cut into thin strips 
  • some flour tortillas, for serving 
  • some guacamole, for serving 
Preparation
10 mins
20 mins
Easy
  • In a skillet, heat oil over medium heat. Cook garlic and onion until softened. Add shrimp and cook until cooked through. Remove shrimp from the skillet and set aside.
  • In the same skillet, add orange juice, chipotle chile in adobo sauce, and sour cream. Mix thoroughly. Add squid ink, mix, and season with salt. Add cheddar cheese and let melt. Transfer cooked shrimp to the skillet with the squid ink sauce.
  • Serve squid ink shrimp on a small saucepan with flour tortillas, guacamole, and a touch of fried crunchy leek.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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