- 24 medium shrimp, peeled and deveined (about 1 pound)
- 2 chipotle chiles in adobo sauce, finely chopped, plus 2 teaspoons of the sauce
- 2 tablespoons fresh lime juice
- 3/8 teaspoon kosher salt, divided
- 1 1/4 cups thinly sliced poblano chile (about 3 chiles)
- 1 1/2 cups thinly sliced sweet onion (about 2 small onions)
- 8 6-inch corn tortillas
- beer (optional)
- Mexican hot sauce (optional)
- 16 cilantro sprigs
- 4 lime wedges
- calories 219
- fat 2.6 g
- satfat 0.4 g
- monofat 0.4 g
- polyfat 0.9 g
- protein 18 g
- carbohydrate 32 g
- fiber 5 g
- cholesterol 129 mg
- iron 2 mg
- sodium 398 mg
- calcium 116 mg
How to Make It
Ready three layers of a classic stackable steamer (bamboo is easiest to use as a service vessel at the table).
Get about a quart of water in the base of your steamer to a full rolling boil.
Lay a small square of parchment (or a small stoneware plate) on the first bamboo steamer layer.
Toss the shrimp, chipotles, adobo sauce, lime juice, and 1/4 teaspoon salt together in a small mixing bowl.
Place the shrimp on the parchment (or plate) inside the steamer layer, and move on to the next step.
Toss the poblanos, onions, and 1/8 teaspoon salt in a small mixing bowl. Place directly into the next steamer layer and stack on top of the shrimp layer.
In the top steamer layer, gently overlap the corn tortillas (all 8 of them), like shingles.
Place all three steamer layers, with the top covered, onto the steaming water. (The order, from bottom to top, should be: shrimp, peppers and onions, tortillas.)
Cook for about 10 to 15 minutes, or until the shrimp are fully cooked, the onions and peppers are gently wilted, and the tortillas are soft and pliable.
Remove from the heat and bring the whole stack to the table.
Have beer, Mexican hot sauce, and washed whole-sprig cilantro available at the table with the lime wedges.