Camarones a la Diabla

Ingredients

• 4 cups water
• 5 whole ripe tomatoes
• 2 medium red onions, divided
• 6 cloves garlic
• 14 ounces canned chipotle
• 24 ounces ketchup
• 1 teaspoon salt
• 2 tablespoons canola oil
• 2 pounds shrimp, shelled and deveined
• 1/2 teaspoon garlic salt

Directions

For the sauce:

Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
For the shrimp:
Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired.