This one is from Rick Bayless. Serve with white rice and some fresh avocado, and you have a wonderful meal in minutes
1 Can (15-ounce) can diced tomatoes in juice (preferably fire-roasted), drained 3 canned chipotle chiles en adobo 1 Tbs chipotle canning sauce 2 Tbs olive oil 3 Garlic cloves, peeled and finely chopped OR crushed through a garlic press 1½ Cups Fish OR chicken broth OR water 1 tsp Salt 1 lbs medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if desired ¼ cup loosely packed,roughly chopped cilantro, for garnish
Pour drained tomatoes into a blender or food processor. Add chipotle chiles and chipotle canning sauce. Process until smooth. In a very large (12-inch) skillet, heat oil over medium heat until hot.
Add garlic and stir until fragrant and golden, about 1 minute. Pour in
tomato mixture. Cook, stirring frequently, 5 minutes to allow flavors
to meld and reduce to the consistency of tomato paste. Add enough broth
or water to achieve a light tomato sauce consistency. Taste and season
highly with salt, usually about 1 teaspoon. Add shrimp to pan. Cook,
stirring nearly constantly, until shrimp are cooked through, about 4
minutes. Stir in a little more broth or water if sauce has thickened
too much. Scoop onto dinner plates and sprinkle with cilantro.
