Shrimp with Creamy Orange-Chipotle Sauce

Photo: Oxmoor House
The half-and-half and grated orange rind create a citrusy cream sauce that tames the spiciness of the chipotle chile.

Yield:

4 servings (serving size: 1/2 cup shrimp and 2 tablespoons sauce)

Recipe from

Recipe Time

Prep: 3 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 186
Caloriesfromfat 30 %
Fat 6 g
Satfat 3.3 g
Monofat 0.3 g
Polyfat 0.6 g
Protein 28.3 g
Carbohydrate 2.6 g
Fiber 0.5 g
Cholesterol 267 mg
Iron 4.3 mg
Sodium 494 mg
Calcium 97 mg

Ingredients

2/3 cup half-and-half
1 large chipotle chile, canned in adobo sauce
1 teaspoon grated orange rind
Cooking spray
1 1/2 pounds peeled and deveined large shrimp
3/4 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Hot cooked linguine (optional)

Preparation

1. Place first 3 ingredients in a blender; process until smooth.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add shrimp. Coat shrimp with cooking spray; sprinkle with cumin and salt. Sauté 4 minutes or until shrimp are done, stirring frequently. Transfer shrimp to a serving platter. Reduce heat to medium, add half-and-half mixture to pan, and cook 1 minute, stirring constantly. Pour sauce over shrimp; sprinkle with cilantro. Serve over linguine, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Fresh Food Fast

April 2009