Recipe: Chipotle Shrimp (blender or food processor)

CHIPOTLE SHRIMP

1 (15-ounce) can diced tomatoes in juice (preferably fire-roasted), drained
2 to 3 canned chipotle chiles en adobo
1 tablespoon chipotle canning sauce
2 tablespoons vegetable OR olive oil
3 garlic cloves, peeled and finely chopped OR crushed through a garlic press
About 1 1/2 cups fish OR chicken broth OR water
Salt
1 to 1 1/4 pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if desired
About 1/4 cup (loosely packed) roughly chopped cilantro, for garnish
hot cooked rice (for serving)

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.

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 the cilantro. Serve with rice.

Makes 4 servings
Source: Rick Bayless Mexican Everyday by Rick Bayless with Deann Groen Bayless