Chipotle Shrimp

Happy Cinco de Mayo! I hope everyone found a chance to enjoy some delicious Mexican food and drink today. I chose to make a little Mexican feast at home, Chipotle Shrimp and Green Bean Salad with Red Onion and Salsa Dressing, both recipes from Rick Bayless, my favorite chef.

Chipotle Shrimp
from Mexican Everyday by Rick Bayless

One 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained
2 to 3 canned chipotles en adobo
1 T. chipotle canning sauce
2 T. vegetable or olive oil
3 garlic cloves, peeled and finely chopped or minced through a garlic press
About 1.5 c. fish or chicken broth or water
Salt
1 to 1.25 lbs. medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish
About 1/4 c. (loosely packed) roughly chopped cilantro, for garnish

1. Pour the drained tomatoes into a blender or food processor. Add the chipotle chiles and chipotle canning sauce. Process until smooth.

2. In a very large (12-inch) skillet, heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute. Pour in the tomato mixture. Cook, stirring frequently, for 5 minutes to allow the 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.

3. Add the shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes. Stir in a little more broth or water if the sauce has thickened too much.

4. Scoop onto dinner plates and sprinkle with the cilantro.