Chipotle Shrimp

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 (15 ounce) can diced tomatoes, drained (preferable fire-roasted tomatoes)
• 2 -3 canned chipotle chiles in adobo
• 1 tablespoon adobo sauce (from the canned chipotle chiles)
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 3 garlic cloves, peeled and finely chopped (i used an extra garlic clove, i also used a garlic press)
• 1 1/2 cups fish stock (i used chicken broth) or 1 1/2 cups chicken broth (i used chicken broth) or 1 1/2 cups water (i used chicken broth)
• salt
• 1 -1 1/4 lb raw medium-large shrimp, peeled and deveined
• 1/4 cup loosely packed roughly chopped fresh cilantro (for garnish)
• rice, for serving, if desired (i prefer medium or long grain rice) (optional)

Recipe

• 1 place the drained tomatoes, chipotle chiles, and adobo sauce into a blender or food processor.
• 2 process until smooth.
• 3 in a large skillet, heat the oil over medium.
• 4 add the garlic and stir until fragrant and golden, about 1 minute.
• 5 pour in the tomato mixture.
• 6 cook, stirring frequently, for 5 minutes to allow the flavors to meld.
• 7 add enough broth or water to make a light tomato sauce consistency.
• 8 taste and season with salt(about 1 teaspoon).
• 9 add the shrimp to the pan and cook, stirring nearly constantly until shrimp are cooked through (about 4 minutes).
• 10 add more broth or water if sauce has thickened too much.
• 11 serve over rice, if desired, and sprinkle with cilantro.