My local Trader Joe’s was selling 1 pound bags of frozen Argentinian red shrimp for $10, which was almost too good to believe. The shrimp are wild caught off the icy waters of Patagonia and the flavor is sweet and succulent, similar to lobster, and the color is, as you can guess, a reddish pink hue. When it comes to shrimp, my belief is go big or go home and these are the perfect size (20-25 count) that can be used to make shrimp tacos, bowls and burritos.

INGREDIENTS (serves 4)

• 4 plum tomatoes (1¼ pounds), quartered

• 4 chipotle chilies in adobo sauce (and the sauce clinging to them)

• Kosher salt and ground black pepper

• 1/4 cup canola oil

• 1 pound extra-large raw shrimp (20-25 count), peeled, deveined, tails removed and patted dry

• 1/4 cup lime juice

• 1 medium yellow onion, chopped

• 3 garlic cloves, peeled and thinly sliced

• 1/2 teaspoon dried oregano (preferably Mexican oregano)

• 1/4 cup dry white wine (wine is preferred but you can also use chicken stock)

• 1/2 cup chopped cilantro, plus extra to serve

• Corn Tortillas for Tacos

• Avocado, sour cream and lime wedges, to serve

PREPARATION

1. In a food processor or blender, pulse the tomatoes, the chilies and any sauce coating them, and 3/4 teaspoon salt until mostly smooth, 1 minute. Set aside.

2. In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until beginning to smoke. Add half the shrimp and cook, stirring, until golden, about 45 seconds. Transfer to a bowl. Repeat with remaining shrimp, adding them to the bowl. Toss with 2 tablespoons of lime juice. Set aside.

3. Return the skillet to medium-high and add the remaining 2 tablespoons oil. Add the onion and cook for 3 to 4 minutes. Add the garlic and oregano and cook until just beginning to brown, 1 minute. Stir in the wine and any accumulated shrimp juice from the bowl. Cook until nearly evaporated. Add the chipotle mixture and simmer, stirring, until thick enough to coat a spoon, 10 to 12 minutes.

4. Remove the skillet from the heat. Stir in the shrimp, cover and let sit until the shrimp are opaque and cooked through, 2 to 4 minutes. Stir in the cilantro and remaining lime juice. Taste, then season with salt and pepper. Serve with warmed tortillas, avocado, sour cream and lime wedges.

RECIPE NOTES

This recipe was adapted from Diana Kennedy, legendary cookbook author and chronicler of Mexican cuisine. I always keep a can of adobo chilies in my pantry as they are a resourceful and inexpensive way to add flavor and depth to a variety of dishes. Don’t worry about making sure the chipotle peppers are all the same size, most weigh about 1/2 oz each. The shrimp take on the smoky heat of the adobo spices but the flavor is balanced by the caramelized sweetness of the tomatoes and onions. Use them to make tacos but the sauce would be equally as tasty served over rice with some beans or you can roll it all up in a flour tortilla and make the best shrimp burrito ever.

WINE PAIRING

• A bright citrus driven white wine that mimics the flavor of lime juice such as Albarino, Sauvignon Blanc or Vinho Verde.

• Dry Provencale-style Rose

• Low tannin red with abundant fruit such as Pinot Noir or Gamay