This is quick, easy, delicious, and best accompanied by plain white rice. Although the original recipe calls for lard, I much prefer olive or vegetable oil.
- 2 pounds medium size shrimp
- 3 tablespoons olive (not extra virgin) or vegetable oil
- 1 red onion, peeled and sliced into thin crescents (” lunitas“)
- 4 large cloves garlic, peeled and chopped
- 1 ½ pounds tomatoes, peeled, seeded and chopped
- 3-4 canned chipotle chiles in adobo, chopped and seeds removed.
- 2 cups chicken broth, preferably homemade
- salt and pepper to taste
Peel and devein the shrimp, leaving the tails intact if desired.
Heat 2 tablespoons of the oil in a deep 12″ skillet, add the shrimp and cook until just beginning to turn pink. The shrimp will not be cooked through. Remove them and set aside.
Without rinsing the skillet, add the remaining oil, sauté the onion and garlic until the onion is barely translucent, and add the tomatoes. Cook until the tomatoes have released their juice, add the chiles and broth. Cook 5 minutes to reduce this sauce, and add the shrimp. Cook until they are just cooked through. Season with salt and pepper to taste. If a more picante sauce is desired, add some of the adobo sauce that comes in the can of chiles. Serves 6.