Chipotle Shrimp

• One 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 oil 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 you wish
• About 1/4 cup (loosely packed) roughly chopped cilantro, for garnish

1. Pour the drained tomatoes into a blender or food processor.
2. Add the chipotle chiles and chipotle canning sauce.
3. Process until smooth.
4. In a very large (12-inch skillet), heat the oil over medium.
5. Add the garlic and stir until fragrant and golden, about 1 minute.
6. Pour in the tomato mixture.
7. Cook, stirring frequently, for 5 minutes to allow the flavors to meld.
8. Add enough brother or water to achieve a light tomato sauce consistency.
9. Taste and season highly with salt, usually about 1 teaspoon.
10. Add the shrimp to the pan.
11. Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes.
12. Stir in a little more broth or water if the sauce has thickened too much.
13. Scoop onto dinner plates and sprinkle with the cilantro.

tomatoes, chiles, canning sauce, vegetable oil, garlic, fish, salt, shrimp, cilantro

Taken from www.cookstr.com/recipes/chipotle-shrimp (may not work)