Yum, yum. I know stew sounds weird in the summer but this one takes almost no time to make.. especially since it is make with shrimp. I crave spicy foods in the summer- with super loud flavors.. this definitely fits the bill….
- 1 pound medium shrimp, cleaned and deveined
- 1 dry ancho chili, seeds taken out
- 2 chipotle chilies, seeds taken out
- 1 New Mexico chili, seeds taken out
- Juice of one orange
- 2 cups chicken broth
- 3 green onions
- 4 garlic cloves, peeled
- 1 cup cilantro, chopped
- 2 tablespoons extra light olive oil
- 1 cup crushed tomatoes
- 1/3 cup half and half
- 1 cup roasted corn
Add the chilies, orange juice, chicken broth, green onions and garlic into a medium saucepan. Bring to a boil and simmer for 15 to 20 minutes or till the chilies are soft. Add to the blender with the cilantro and blend till smooth.
Heat the same saucepan with the olive oil on medium heat. Add the blended sauce and bring to a boil. Add the crushed tomatoes and bring to a boil and cook for another 20 to 25 minutes on medium heat. Add salt and half and half. Check for seasonings and cook on a simmer. Add the corn and cook for 5 minutes. Add the shrimp and gently cook till the shrimp is done but not over cooked. Check for seasonings and serve with Spanish rice.