|One 15 ounce / 398 ml can||diced tomatoes in juice, preferable 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|
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.
|Serving Size||Per Serving (analysed using low-sodium chicken broth)|