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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Succulent shrimp in a creamy rich sauce that packs some heat. Don't let the looks deceive you- My DBF took one look at it and poured on the Tapatio before I could stop him. Little did he know, despite the looks of the light colored cream sauce, it carries some heat. I added extra white wine (couldn't resist) and extra chipotle (knowing how much DBF likes spicy food), You might start off using less or just the adobo sauce and then add more to suit your tolerance for heat. Serve this over rice to soad up all the wonderful flavor. From Marcela Valladolid's book Fresh Mexico. Ingredients:
1 cup all-purpose flour |
4 tablespoons finely chopped fresh cilantro (optional) |
salt & freshly ground black pepper |
2 lbs large raw shrimp, peeled but tails in tact and deveined (13 to 15 per pound) |
6 tablespoons unsalted butter |
1/4 cup dry white wine |
1 cup heavy cream |
2 tablespoons chopped canned chipotle chiles in adobo |
2 garlic cloves, minced |
1 1/2 tablespoons worcestershire sauce |
Directions:
1. Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt, and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat.
2. Melt the butter in a large heavy saute pan over medium-high heat. Add the shrimp and saute for 5 minutes, or until golden brown and just cooked through (mine took less time). Transfer the shrimp to a plate.
3. Add the wine to the same pan and boil for 2 minutes, or until slightly reduced.
4. Return the shrimp to the pan and toss to coat them with the chipotle sauce. Season to taste with salt and pepper. Sprinkle with the remaining 1 tablespoon cilantro, and serve.
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