Chipotle Shrimp

For years I pronounced it chip-OADLE - that is, before I moved down the street from a franchise. The recipe is adapted from Mexican Everyday.

Serves 2-4


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


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.