Shrimp (large uncooked 1 ½ lbs.)
Corn can, drained 8 ounces
Fire roasted crushed tomatoes (diced work as well) 8 ounces
Diced or crushed tomatoes plain 8 ounces
Chipotle canned chile in adobo sauce (1 tbsp)
Chopped carrot, celery, and onion (1/2 cup each)
Cilantro (to taste)
Garlic (minced) 1 tbsp.
Optional: jalapeño, lime juice, tortilla chips, rice
Cook the corn in a small pot. Add olive oil to skillet over medium heat. Add garlic and shrimp. Sauté for about 1 minute and add corn, tomatoes (all), chile, sugar, carrot, celery, and onion. Cook over medium heat until shrimp are brown. Serve in a bowl over rice or noddles if desired. Sprinkle with cilantro.
How spicy do you like your food? Consider adding some jalapeño and lime juice to the shrimp mixture while sautéing. This will add a great zing to an already amazing dish.