Chipotle Shrimp

YIELD Serves 4



1 15-ounce can diced canned tomatoes in juice (preferably fire roasted), drained

2 to 3 canned chipotle chiles en adobo

1 tablespoon chipotle canning sauce

2 tablespoons vegetable or olive oil

3 garlic cloves, peeled and finely chopped or crushed through a garlic press

About 1 ½ cups fish or chicken broth or water


1 to 1 ¼ pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish

About ¼ cup (loosely packed) roughly chopped cilantro, for garnish


Pour the drained tomatoes into a blender or food processor.  Add the chipotle chiles and chipotle canning sauce. Process until smooth.  In a very large (12-inch skillet), heat the oil over medium.  Add the garlic and stir until fragrant and golden, about 1 minute.  Pour in the tomato mixture. 

Cook, stirring frequently, for 5 minutes for the flavors to meld.  Add enough broth or water to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.

Add the shrimp to the pan.  Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes.  Stir in a little more broth or water if the sauce has thickened too much.  Scoop onto dinner plates and sprinkle with the cilantro.



Rick Bayless