Chipotle Shrimp

• 1 (15 ounce) can diced tomatoes, drained (preferable fire-roasted tomatoes)
• 2 -3 canned chipotle chiles in adobo
• 1 tablespoon adobo sauce (from the canned chipotle chiles)
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 3 garlic cloves, peeled and finely chopped (I used an extra garlic clove, I also used a garlic press)
• 1 12 cups fish stock (I used chicken broth) or 1 12 cups chicken broth (I used chicken broth) or 1 12 cups water (I used chicken broth)
• salt
• 1 -1 14 lb raw medium-large shrimp, peeled and deveined
• 14 cup loosely packed roughly chopped fresh cilantro (for garnish)
• rice, for serving, if desired (I prefer medium or long grain white rice) (optional)

1. Place the drained tomatoes, chipotle chiles, and adobo sauce into a blender or food processor.
2. Process until smooth.
3. In a large skillet, heat the oil over medium.
4. Add the garlic and stir until fragrant and golden, about 1 minute.
5. Pour in the tomato mixture.
6. Cook, stirring frequently, for 5 minutes to allow the flavors to meld.
7. Add enough broth or water to make a light tomato sauce consistency.
8. Taste and season with salt(about 1 teaspoon).
9. Add the shrimp to the pan and cook, stirring nearly constantly until shrimp are cooked through (about 4 minutes).
10. Add more broth or water if sauce has thickened too much.
11. Serve over rice, if desired, and sprinkle with cilantro.

tomatoes, chiles, adobo sauce, olive oil, garlic, fish stock, salt, shrimp, fresh cilantro, rice

Taken from www.food.com/recipe/chipotle-shrimp-270347 (may not work)