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“This may well beat out one of my all-time favorite recipes - Roasted Veggie Chipotle Sauce with Shrimp - that I posted. This is similar but I think the chicken broth adds a good dynamic. This dish is simple and quick to make but has an awesome flavor. This recipe is from Rick Bayless.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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)

Directions

  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.

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