Instead of using shrimp, you could substitute 3 boneless, skinless chicken breasts that have been poached and shredded. This dish is a little soupy, all the better when you serve it with Baked Rice (see related recipe), which soaks up the sauce, and corn tortillas. Note: The chipotle chili in adobo is very spicy, so use caution until you learn how much you like.
The sauce can be made 1 day in advance; cover and refrigerate in an airtight container.
- For the sauce
- 2 tablespoons extra-virgin olive oil
- 1 medium white or yellow onion, coarsely chopped (about 1 cup)
- 2 medium cloves garlic, finely chopped
- 1 chipotle chili pepper (from a can of chipotle chilies in adobo), plus up to 1 teaspoon of the adobo sauce, or to taste
- 1 14.5-ounce can low-sodium chicken broth
- Dried oregano
- For the shrimp
- 2 tablespoons olive oil
- 1 1/2 pounds large shrimp, peeled and deveined (thawed, if using frozen shrimp)
- 1/2 bunch cilantro leaves
For the sauce: Heat the extra-virgin olive oil in a large skillet over medium heat until it shimmers. Add the onion and cook for 12 to-- minutes or until it is lightly browned. Add the garlic and cook for 4 to 6 minutes, stirring often, until it is soft.
Combine the chipotle chili pepper, adobo sauce and chicken broth and add to the skillet, stirring to mix well. Add salt and oregano to taste; cook for 5 minutes, stirring occasionally. (At this point, the sauce may be cooled, covered and refrigerated.)
For the shrimp: In a medium saucepan over medium heat, heat the olive oil until it shimmers. Add the shrimp and cook for a few minutes, just until the shrimp turn pink. Add the sauce to the shrimp and cook for 3 to 5 minutes, stirring once or twice. Transfer to a serving bowl or divide among individual plates and garnish with cilantro. Serve immediately.
From Gail Forman.
Tested by Belle Elving and Joe Yonan.
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