Using a food processor
, combine cream and chiles, adding chipotles a little at a time to taste, and pulse
until smooth. Set aside.Melt
butter in a large heavy skillet over medium heat. Saute the green onion
, garlic, and salt until soft, about 5 minutes. Add the sliced mushrooms and cook covered, about 3 minutes. Add the tomatoes and bring to a simmer. Reduce heat and cook, an additional 5 minutes. Add shrimp and simmer, covered until they begin to turn pink, about 2-3 minutes. Add broth if additional liquid is needed. Add the chipotle cream and heat until cooked through, an additional 3-5 minutes. Season to taste.
Serve with warm corn tortillas
, over rice
, or with avocado