Ingredients Jump to Instructions ↓

  1. 4 cups water

  2. 5 whole ripe tomatoes

  3. 2 medium red onions, divided

  4. 6 cloves garlic

  5. 14 ounces canned chipotle

  6. 24 ounces ketchup

  7. 1 teaspoon salt

  8. 2 tablespoons canola oil

  9. 2 pounds shrimp, shelled and deveined

  10. 1/2 teaspoon garlic salt

Instructions Jump to Ingredients ↑

  1. For the sauce : Put the water, tomatoes, 1/2 an onion , and garlic cloves in a large pot over high heat and bring to a boil . Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds. For the shrimp : Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice , if desired. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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