- 1 (7 ounce) can chipotle peppers in adobo sauce
- 1 (8 ounce) package cream cheese (such as Philadelphia®), softened
- 1/2 cup milk
- 3 pounds large shrimp, peeled and deveined
- Puree chipotle peppers in adobo sauce in a blender until smooth. Add cream cheese and milk to the pureed pepper mixture; blend until smooth.
- Pour the sauce mixture into a saucepan and bring to a boil. Add shrimp and cook until pink and no longer opaque in the center, about 2 minutes.