Spicy Chipotle Shrimp Stew

• lb medium shrimp (31-40 count)↗1 lb
• tablespoons oil2 tablespoons
• roma tomatoes (chopped)↗4
• garlic cloves (crushed with the back of a knife)↗4
• small white onion (chopped)↗1
• jalapenos (sliced in 1/8's lengthwise)↗2
• cup tomato puree↗1⁄2 cup
• chipotle chiles (canned in adobo sauce)↗2
• tablespoon adobo sauce (from the canned chipotles)1 tablespoon
• cups water↗4 cups
• teaspoons salt↗2 teaspoons
• chayote (sliced in half then lengthwise in 1/4 inch thick slices)↗1
• ears corn (cut in half)↗2
• tablespoons cilantro (minced)↗2 tablespoons

Step-by-step instructions

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.