Chipotle Shrimp
10 ingredients
11 steps
Ingredients
- 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 12 cups fish stock (I used chicken broth) or 1 12 cups chicken broth (I used chicken broth) or 1 12 cups water (I used chicken broth)
- salt
- 1 -1 14 lb raw medium-large shrimp, peeled and deveined
- 14 cup loosely packed roughly chopped fresh cilantro (for garnish)
- rice, for serving, if desired (I prefer medium or long grain white rice) (optional)
Directions
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1Place the drained tomatoes, chipotle chiles, and adobo sauce into a blender or food processor.
-
2Process until smooth.
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3In a large skillet, heat the oil over medium.
-
4Add the garlic and stir until fragrant and golden, about 1 minute.
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5Pour in the tomato mixture.
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6Cook, stirring frequently, for 5 minutes to allow the flavors to meld.
-
7Add enough broth or water to make a light tomato sauce consistency.
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8Taste and season with salt(about 1 teaspoon).
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9Add the shrimp to the pan and cook, stirring nearly constantly until shrimp are cooked through (about 4 minutes).
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10Add more broth or water if sauce has thickened too much.
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11Serve over rice, if desired, and sprinkle with cilantro.
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