1 lb shrimp
1 large onion
3 cloves of garlic
1 tbsp dried Mexican oregano
1 7oz can chipotle in adobo
1 28 oz can of whole tomatoes
4 small zucchinis
2 oz vegetable oil
salt to taste
Chop the onions into a medium dice or thin slices. We will use a blender for the tomato and onion mixture so the size doesn't matter too much.
Sauté the onions along with a pinch of salt and the oil in a frying pan over medium heat.
When the onions begin to take on some color, crush the oregano in your palm and add it to the onions.
Finely chop the garlic and add the garlic to the pan as well.
Sauté the onions, garlic, and oregano for about 10 minutes. The garlic should lose it's sharp bit but not brown, if the garlic is starting to brown, immediately pour off the liquid from the tomatoes into the pan.
Open the can of tomatoes and add the liquid to the frying pan if you haven't already. Rip or chop the tomatoes into small pieces and remove the core and any skin. Add the tomatoes to the frying pan and continue to cook over medium heat.
Once everything begins to boil, cover and simmer for 30 minutes over low heat.
Remove the tomato and onion mixture from the pan and place into a blender along with the can of chipotles.
*If you are worried about the spice level, blend the tomato and onion mixture first and put back into the frying pan. Blend the chipotle and adobe mixture separately and then add small amounts of the chipotle mixture until you are happy with the lever of spice.
Once the tomato, onion, and chipotle mixture is back in the frying pan, dice the zucchini and add the zucchini to the frying pan.
Simmer everything together until the zucchini starts to soften.
Peel and devein the shrimp then salt with about a tsp, let the shrimp absorb the salt for 3-4 minutes.
Place the shrimp into the frying pan and mix everything together until the shrimp are done.
Serve over rice. You can also add a dollop of sour cream to your chipotle shrimp and rice.