Prep 20 mins
Cook 0 mins
This may well beat out one of my all-time favorite recipes - Roasted Veggie Chipotle Sauce with Shrimp - that I posted. This is similar but I think the chicken broth adds a good dynamic. This dish is simple and quick to make but has an awesome flavor. This recipe is from Rick Bayless.
- 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)
- 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 white rice) (optional)
- Place the drained tomatoes, chipotle chiles, and adobo sauce into a blender or food processor.
- Process until smooth.
- In a large 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 to allow the flavors to meld.
- Add enough broth or water to make a light tomato sauce consistency.
- Taste and season with salt(about 1 teaspoon).
- Add the shrimp to the pan and cook, stirring nearly constantly until shrimp are cooked through (about 4 minutes).
- Add more broth or water if sauce has thickened too much.
- Serve over rice, if desired, and sprinkle with cilantro.