Chipotle Cream Shrimp

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Rick Bayless


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3 garlic cloves, unpeeled

1/2 of a 15-ounce can tomatoes in juice (preferably fire-roasted), lightly drained

2 to 3 canned chipotle chiles en adobo, removed from their canning liquid, seeded if you wish and roughly chopped

1 tablespoon olive or vegetable oil

2/3 cup Mexican crema, creme fraiche or heavy (whipping) cream

3/4 teaspoon (or more) fresh black pepper

1/2 teaspoon Mexican oregano


1 1/4 pounds medium-to-large shrimp, peeled and (if you like) deveined, cut into 1/2-inch pieces

12 warm corn tortillas

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