Ingredients:

  • 1.5 lb raw shrimp, peeled and deveined
  • 1 Tbsp olive oil
  • 1 medium onion, diced (about 200g)
  • 4 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 1/2 cup canned diced tomatoes (about 240g)
  • 1/2 cup low-sodium chicken broth
  • 3 whole chipotle chiles in adobo, finely chopped
  • 1 Tbsp adobo sauce (from the can of chipotles)
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 medium red bell pepper, diced (about 100g)
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and red bell pepper and sauté for 3 to 4 minutes until they begin to soften.
  2. Add the minced garlic and tomato paste to the skillet. Cook, stirring constantly, for 2 minutes until the tomato paste darkens and caramelizes slightly. This removes the metallic taste and deepens the flavor.
  3. Stir in the chopped chipotle chiles, adobo sauce, cumin, and oregano. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth and canned diced tomatoes. Bring the sauce to a rapid simmer, stirring occasionally, and cook for 5 minutes until the sauce has thickened slightly. Season the sauce with salt and black pepper.
  5. Add the raw shrimp to the simmering sauce in a single layer. Cook for 2 to 3 minutes per side, until they curl into a gentle ‘C’ shape and turn opaque. Do not overcook.
  6. Remove the skillet from the heat immediately and serve hot. Optional: Squeeze fresh lime juice over the shrimp before serving.