2 lbs. medium shrimp, shelled and deveined
1 large white onion, chopped
3 garlic cloves, finely chopped
2 tablespoons unsalted butter
2 cups white mushrooms, sliced
2 ripe tomatoes, chopped (about 2 cups)
1 teaspoon kosher salt
1 cup Mexican crema or creme fraeche
1-2 tablespoons canned chipotle chiles in adobo sauce
Salt and pepper to taste
Shrimp broth (optional)*
To make broth, combine reserved shells with 2 cups of water and 1/2 teaspoon of salt and bring to a simmer. Continue to simmer over medium heat for 30 minutes. Strain and use broth as needed to add liquid to the dish or thin the cream sauce to desired consistency.
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