Chipotle shrimp and zucchini recipe

I was looking forward to a quiet New Year's Eve for a change, and boy did I get what I asked for.  I thought that I would be in a hotel somewhere between Florida and Michigan, but instead I was still in Florida and discovering that I had developed a sinus infection (these things are painful!).  Hopefully the antibiotics will work their magic and I can begin the trek north tomorrow, but the plus side is that now I'll get to enjoy black-eyed peas and cornbread with my family (though I don't think we're having collard greens, which is a travesty).

The end of December also brings us to a wrap-up of this month's cookbook of the month, Rick Bayless's Mexican Everyday.  I made two recipes from the book for my parents, a mushroom-potato soup with roasted poblanos and this chipotle shrimp and zucchini.  The soup was good, and was very different from other potato or mushroom soups that I've ever eaten, but it was probably my least favorite of the dishes that I tried from the book because the others were outstanding.  Well, outstanding if people can eat it.  The chipotle shrimp and zucchini was a bit to hot, and all of our noses were running after the first bite.  Actually, I wish we hadn't eaten it all last week because it might help clean out all of the gunk that is currently living in my sinuses.  I really liked the flavor, though, and I can tell that it would be excellent with a bit less pepper.  This recipe, the spinach and mushroom enchiladas, and the Oaxacan yellow mole were fantastic, and have placed this book into my list of favorites.  I love the alternative ideas that Rick gives with each recipe, and he makes me confident that I can produce something similar to an authentic Mexican dish.  I definitely want to try out some of his other books.

Chipotle shrimp and zucchini recipe (adapted from Mexican Everyday)
(Printable version)

1 can (15 oz.) diced, fire-roasted, tomatoes
1 chipotle in adobo sauce (use more if you really want to clean out your sinuses)
2 Tbsp olive oil
3 small zucchini, sliced thinly
3 garlic cloves, minced
1 cup water
1 tsp salt
1 lb shrimp, peeled
1/4 cup cilantro, chopped

Drain the tomatoes, pour them into a blender with the chipotle pepper, and blend until smooth.  Heat the oil in a large skillet over medium heat.  Add the zucchini, and cook until it begins to get tender (about 5 min).  Then add the garlic and cook for an additional minute.  Pour in the tomato and pepper mixture, and cook for 5 min, stirring frequently.  Then add the water and salt.  Stir in shrimp and cook until they turn pink (about 4 min), and then garnish with cilantro.  Serves 4.