Rick Bayless’ Chipotle Shrimp

Smokey, spicy, and dead simple, this dish uses mostly pantry items for dinner in 20 minutes. You can roast your own peeled tomatoes to up the game (instead of the canned), or substitute scallops for the shrimp. Serve with either white rice (medium grain) or add zucchini or poblano and serve as tacos with warm corn tortillas. Recipe courtesy of the great Rick Bayless’ Mexican Everyday.


  • One 15-ounce can diced tomatoes in juice (preferably fire-roasted), drained
  • 2 to 3 canned chipotle chiles en adobo
  • 1 tablespoon chipotle canning sauce
  • 2 tablespoons vegetable oil or olive oil
  • 3 garlic cloves, peeled and finely chopped or crushed through a garlic press
  • About 1 ½ cups fish or chicken broth or water
  • Salt
  • 1 to 1 ¼ pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish
  • About ¼ cup (loosely packed) roughly chopped cilantro, for garnish


  • Blender or Food Processor
  • Large Skillet
  • Knife and Cutting Board


  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 brother 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.

*Serves 4

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