Ingredients
| Quantity | Ingredients |
|---|---|
| One 15 ounce / 398 ml can | diced tomatoes in juice, preferably fire-roasted |
| 2 to 3 | canned chipotle chilies en adobo |
| 1 tbsp / 15 ml | chipotle canning sauce |
| 2 tbsp / 25 ml | olive oil |
| 3 | garlic cloves, peeled and finely chopped or crushed through a press |
| About 1.5 cups / 375 ml | fish or chicken broth or water |
| 1 to 1.25 lbs / 454 to 565 g | medium-large shrimp (21 to 25 shrimp), peeled and deveined |
| 1/4 cup / 50 ml | loosely packed roughly chopped cilantro, for garnish |
Directions
Pour the drained tomatoes into a blender or food processor. Add the chipotle chiles, chipotle canning sauce and garlic. Process until smooth.
In a very large (12-inch/30 cm 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 with salt if needed.
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.
Serves 4.
Nutrition Facts
| Serving Size | Per Serving (analysed using low-sodium chicken broth) |
| Calories | 180 |
| Cholesterol | 300 |
| Carbohydrates | 6 |
| Fiber | 2 |
| Protein | 23 |
| Fat | 8 |
| Saturated Fat | 1.5 |
| Trans Fat | 0 |
| Sodium | 352 |
Source: www.rickbayless.com