Wednesday, December 20, 2006

Easy way to use that chicken stock

Chipotle Shrimp

This one is from Rick Bayless. Serve with white rice and some fresh avocado, and you have a wonderful meal in minutes

1 Can (15-ounce) can diced tomatoes in juice (preferably fire-roasted), drained
3 canned chipotle chiles en adobo
1 Tbs chipotle canning sauce
2 Tbs olive oil
3 Garlic cloves, peeled and finely chopped OR crushed through a garlic press
1½ Cups Fish OR chicken broth OR water
1 tsp Salt
1 lbs medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if desired
¼ cup loosely packed,roughly chopped cilantro, for garnish

1 Pour drained tomatoes into a blender or food processor. Add chipotle chiles and chipotle canning sauce. Process until smooth.
2 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 and reduce to the consistnecy of tomato paste. 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 cilantro.

Servings: 3
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