Chipotle Shrimp - Rick Bayless

Ingredients

• One 15-ounce can diced canned tomatoes in juice (preferably fire roasted), undrained
• 2-3 chipotle chiles en adobo
• 1 tablespoon chipotle canning sauce
• 4 black garlic cloves OR 3 peeled garlic cloves, peeled and finely chopped
• 2 tablespoons vegetable or olive oil
• About 1 1/2 cups fish or chicken broth or water
• Salt
• 1 to 1 ¼ pounds pounds medium-large shrimp (21 to 25 shrimp per pound), peeled and deveined, tail left on if you wish
• About 1/4 (loosely packed) roughly chopped cilantro, for garnish