Serves 4.

Ingredients:

• 15oz can of diced tomatoes, drained
• 1-3 canned chipotle chiles en adobo
• 1 tbsp sauce from can of chipotle
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, pressed
• 1 1/2 cups chicken or vegetable broth
• 1 to 1 1/4 lbs. medium-large shrimp, peeled and deveined
• 3-4 cups cooked brown rice

Instructions:

1. Pour the drained tomatoes into the blender or food processor. Add the chipotle chiles and sauce. Process until smooth.
2. In a 12-in skillet, heat the oil over medium. Add the garlic and stir until fragrant and golden, about 1 minute.
3. Pour in the tomato mixture. Cook, stirring frequently for 5 minutes to allow the flavors to meld.
4. Add enough broth to achieve a light tomato sauce consistency. Taste and season highly with salt, usually about 1 teaspoon.
5. Add shrimp to the pan. Cook, stirring nearly constantly, until the shrimp are cooked through, about 4 minutes. Stir in a little more broth if the sauce has thickened too much.
6. Serve over rice.

Cook’s Notes
While The Weekend Chef and her family love spicy food, we found that 2 chipotle chiles were a bit more hot than necessary. Either way, serve with large glasses of water and milk. (By the way, milk helps to cut down the heat from a spicy food in your mouth.)

Mom thinks onions would be a nice future addition.

Tweaked from The Wall Street Journal’s Cooking & Dining section.

Index Tags: diet-friendly • grains • Recipes • seafood • shrimp • spicy • Weight Watchers© Core