1 can (15 oz each) Hunt's® Tomato Sauce
3 chipotle peppers in adobo sauce
1 tablespoon chipotle canning sauce
2 tablespoons vegetable or olive oil
3 cloves garlic, chopped or crushed
2/3 cup low-sodium chicken broth, fish broth or water
1 teaspoon salt
1-1/4 pounds peeled and deveined shrimp, thawed if frozen
1/4 cup fresh cilantro
|% Daily Value|
|Total Fat||10 g||16%|
|Saturated Fat||1 g||6%|
|Dietary Fiber||2 g||9%|
|Vitamin C||13 mg||21%|
|Vitamin A||988 iu||20%|
Pour tomato sauce, chipotle chiles, and chipotle canning sauce into a bowl. Stir to combine.
In a large 12 inch skillet, heat oil over medium. Add garlic and stir until golden and fragrent, about 1 minute. Add in the tomato mixture, stir frequently for about 5 miutes to allow flavors to meld.
Add broth or water to achieve a light tomato sauce consistancy. Taste and season highly with salt.
Add the shrimp to the pan, stirring constantly, until the shrimp are cooked through, about 4 minutes. Stir in a little more broth or water if sauce has thickened too much.
Scoop onto dinner plates and sprinkle with cilantro.
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