The half-and-half and grated orange rind create a citrusy cream sauce that tames the spiciness of the chipotle chile.
2/3 cup half-and-half
1 large chipotle chile, canned in adobo sauce
1 teaspoon grated orange rind
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)
How to Make It
Place first 3 ingredients in a blender; process until smooth.
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.
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