Shrimp In Chipotle Sauce

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Washington Post


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2 tablespoons extra-virgin olive oil

1 medium white or yellow onion, coarsely chopped (about 1 cup)

2 medium cloves garlic, finely chopped

1 chipotle chili pepper (from a can of chipotle chilies in adobo), plus up to 1 teaspoon of the adobo sauce, or to taste

1 14.5-ounce can low-sodium chicken broth


Dried oregano

2 tablespoons olive oil

1 1/2 pounds large shrimp, peeled and deveined (thawed, if using frozen shrimp)

1/2 bunch cilantro leaves

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