- 2 jars (16 ounces each) Frontera Guajillo Salsa (or Frontera Roasted Tomato Salsa for a milder version, or Frontera Chipotle Salsa for a spicier, smokier dish)
- 2 tablespoons salt
- 2 large onions, sliced
- 2 pounds (about 12) small red potatoes, scrubbed
- 6 ears fresh sweet corn, husked, ends trimmed, halved
- 3 pounds raw large shrimp in shell
- Chopped fresh cilantro for garnish
- Creamy Red Chile Dipping Sauce, see recipe
- Chipotle Honey Butter, see recipe
- Combine the salsa, salt, onions and 2 quarts (8 cups) of water in a large stock pot. Heat to a boil and simmer for 10 minutes. (Mixture will keep up to 2 days; reheat before using.)
- About 20 minutes before serving, heat the liquid to a simmer. Add the potatoes and cook over medium-low heat until nearly fork-tender, about 12 minutes.
- Add the corn. Simmer gently about 4 minutes.
- Increase the heat to bring the mixture to a full simmer. Add the shrimp, stir well and cover the pot tightly. Remove the pot from the heat. Leave it covered until shrimp are just cooked through, usually 3 to 4 minutes.
- Serve right away garnished with chopped cilantro. Pass the Creamy Red Chile Dipping Sauce and Chipotle Honey Butter.