Chipotle Shrimp

Chipotle is pronounced chip-OAT-lay - not chip-OADLE  like I thought before I moved down the street from a franchise. The recipe is adapted from Mexican Everyday.



Serves 2-4

INGREDIENTS
1 pound medium-large peeled and deveined shrimp
One 15-ounce can Muir Glen Fire Roasted Crushed Tomatoes
2-3 canned chipotle chiles in adobo
1 tablespoon of adobo (from canned chiles)
1 T olive oil
3 garlic cloves, pressed
1/2 cup water or stock
salt to taste (about 1 teaspoon)
2/3 T fresh cilantro, chopped

METHOD
Puree the tomatoes, chiles and adobo in a food processor and process until smooth. I use my mini-prep processor for this.

Heat the oil in a 10-inch skillet over medium heat. Add garlic and saute gently for one minute. Add tomato-chile sauce. Bring to a boil and cook five minutes. Add broth or water and salt and bring back to a boil. 

Add shrimp and cook 3-5 minutes, adding more water or stock if it gets to thick.

Transfer to plates when cooked through. Top with chopped cilantro and serve immediately.