I think it was last summer that I "discovered" chipotle chiles in adobo sauce, but I seriously cannot imagine my life before them. I realize this sounds dramatic, but I really do use them all.the.time. I usually only use one or two at a time, so I keep the rest in a ziploc bag (with the canning liquid) in the refrigerator. They keep pretty well there, but I usually use them pretty quickly anyway :-)
This meal was really quick and easy, and is open to endless variations. Saute some veggies in the skillet before building the sauce, serve them as soft tacos with all the fixings, substitute scallops, chicken, tofu, pork, or beef, serve over pasta, sprinked with queso fresco or cojita... the list goes on and on. I consider a meal to be quick if it comes together in under an hour, but this one is on the table in 15 minutes. Another hit from Rick Bayless - quick, easy, healthy, delicious. What else could you ask for?
One Year Ago: Spinach, Mushroom, and Pesto Lasagna
adapted from Rick Bayless, Mexican Everyday
- One (15-ounce) can diced fire-roasted tomatoes in juice, drained
- 2-3 canned chipotles en adobo
- 1 Tbs chipotle canning sauce
- 2 Tbs vegetable oil
- 3 garlic cloves, minced
- 1 pound shrimp, peeled and deveined
- about 1/4 cup loosely packed, roughly chopped cilantro
- chicken broth (optional)
Heat the oil in a large skillet over medium heat. Add the garlic and stir until fragrant and golden, about 1 minute. Add the tomato mixture, and cook about 5 minutes, stirring frequently. Taste and season with salt (about 1 teaspoon). If desired, thin out the sauce a bit with chicken broth or water.
Add the shrimp to the pan, and coo, stirring constantly, until the shrimp are pink and curled up, about 4 minutes, or until they are cooked through. Stir in a little broth or water if the sauce has thickened too much.
Transfer to dinner plates and sprinkle with cilantro.