Chipotle Shrimp

These spicy shrimp are great served with roasted corn on the cob and rice as an accompaniment.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs  large peeled and deveined shrimp, about 21-25 per pound
• 15  ounces  diced fire roasted canned tomatoes, drained
• 2 -3  canned chipotle chiles in adobo, reserve 1 Tbsp canning sauce
• 3  garlic cloves, finely minced
• 1 1⁄2 cups chicken broth
• 1  teaspoon salt (or more)
• 1⁄4 cup  chopped cilantro (optional)

Directions

1. Pour the drained tomatoes, chipotles and canning sauce into a blender or food processor. Process until smooth.
2. Heat oil over medium heat in a 12 inch skillet. Saute garlic until golden, about 1 or 2 minutes. Pour in tomato mixture and cook 5 minutes, stirring frequently.
3. Add just enough broth to pan to make the sauce the consistency of a light tomato sauce. taste and season with salt.
4. Add the shrimp to the pan and stir almost constantly until cooked through, about 4 minutes. Stir in more broth if the sauce has thickened too much.
5. Serve garnished with cilantro.