Spicy Chipotle Shrimp Stew

Ingredients

• 1 lb medium shrimp (31-40 count)
• 2 tablespoons oil
• 4 roma tomatoes (chopped)
• 4 garlic cloves (crushed with the back of a knife)
• 1 small white onion (chopped)
• 2 jalapenos (sliced in 1/8's lengthwise)
• 1/2 cup tomato puree
• 2 chipotle chiles (canned in adobo sauce)
• 1 tablespoon adobo sauce (from the canned chipotles)
• 4 cups water
• 2 teaspoons salt
• 1 chayote (sliced in half then lengthwise in 1/4 inch thick slices)
• 2 ears corn (cut in half)
• 2 tablespoons cilantro (minced)

Directions

1. 1

   Wash shrimp and set aside.

2. 2

   Heat oil in a large stock pot on medium high heat. Add in onions and garlic. Saute stirring occasionaly for 3 minutes. Add in jalapenos and saute for 5 minutes. Add in tomatoes. Cook stirring occasionally for 5 minutes or until the tomatoes start to get mushy.

3. 3

   Next, add in the tomato puree. Cook slightly covered for 10 minutes.

4. 4

   Pour in the water, chayote and corn. Stir the soup and cover slightly. Continue cooking for an additional 10 minutes.

5. 5

   Lastly, add in shrimp and cilantro. Cook completely covered for 10 minutes on medium low.

6. 6

   Serve the soup with some nice crusty french bread, fresh tortillas or saltine crackers.