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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These spicy shrimp are great served with roasted corn on the cob and rice as an accompaniment. Ingredients:
1 1/4 lbs large peeled and deveined shrimp, about 21-25 per pound |
15 ounces diced fire roasted canned tomatoes, drained |
2 -3 canned chipotle chiles in adobo, reserve 1 tbsp canning sauce |
3 garlic cloves, finely minced |
1 1/2 cups chicken broth |
1 teaspoon salt (or more) |
1/4 cup chopped cilantro (optional) |
Directions:
1. Pour the drained tomatoes, chipotles and canning sauce into a blender or food processor. Process until smooth.
2. Heat oil over medium heat in a 12 inch skillet. Saute garlic until golden, about 1 or 2 minutes. Pour in tomato mixture and cook 5 minutes, stirring frequently.
3. Add just enough broth to pan to make the sauce the consistency of a light tomato sauce. taste and season with salt.
4. Add the shrimp to the pan and stir almost constantly until cooked through, about 4 minutes. Stir in more broth if the sauce has thickened too much.
5. Serve garnished with cilantro.
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