Chipotle Shrimp

Camarones Enchipotlados
Servings: 4


  • One15-ounce can diced canned tomatoes in juice (preferably fire roasted), undrained
  • 2-3 chipotle chiles en adobo
  • 1tablespoon chipotle canning sauce
  • 4 black garlic cloves OR 3 peeled garlic cloves, peeled and finely chopped
  • 2tablespoons vegetable or olive oil
  • About 1 1/2cups fish or chicken broth or water
  • Salt
  • 1 to 1 ¼pounds pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish
  • About 1/4 (loosely packed) roughly chopped cilantro, for garnish


Pour the drained tomatoes into a blender or food processor.  Add the chipotle chiles, chipotle canning sauce and black garlic (if you are using it).  Process until smooth.

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

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.  Scoop onto dinner plates and sprinkle with the cilantro.

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