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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Made this this weekend with some adjustments and it was outstanding. As an FYI, I don't make recipes exactly but use them as a guide.
First, for those who thought this was so hot, if you would clean the seeds and membranes out of the chile it won't be too hot but with just a pleasant amount of heat.
For the sauce, I added a dollop of sour cream and a tablespoon for so of the orange juice. For the shrimp, I tossed the cumin with it along with some fresh oregano and a couple minced cloves of garlic. Prior to putting the shrimp into the pan, I sauteed a sliced red onion that I had sliced stem to root end.
Otherwise it is a great quick meal that I will make again many times.
As everyone has said, it was a mouth inferno of spice! I thought it was good, but ended up adding in a pinch or two of garlic powder and bit of lemon as well. Using whole grain linguini is another way to punch up the health factor!
This is a very simple recipe, and it's my husband's favorite healthy meal. I have made this many times! I make a little more of the sauce and serve it atop rice. Be warned though, it is very spicy. If you don't like spicy decrease the amount of chile by half.
The pro is that is was VERY easy to make if your short of time. For me though I did not feel there was enough flavor to it. The chipotle seemed to over power the orange rind and I only used one pepper as recipe called for. I would have liked the sauce to be thicker and less of a liquid. Overall it was just ok but with some improvements to the recipe you could have a good dish on your hands.
Very fast cook! Loved the presentation on our plate and the sauce was super easy to make. The total prep and cook time was less than 20 minutes and it's a beautiful dish. However, if you are not reading it correctly, you might make a few crucial errors, as I did: see below.
NOTE TO OTHERS: REVIEW THE STATEMENT ABOVE "1 large chipotle chile, canned in adobo sauce". THE CAN COMES WITH SEVERAL CHILES AND YOU ONLY NEED ONE. I ACCIDENTALLY USED THE ENTIRE CAN TO MAKE MY SAUCE. ANOTHER CRUCIAL ERROR IN PREPARATION: I PUT THE SAUCE AND SHRIMP TOGETHER AND THEN PLATED THE MEAL OVER JASMINE RICE. SEE THE STATEMENT MARKED 'YIELD' ABOVE: "4 servings (serving size: 1/2 cup shrimp and 2 tablespoons sauce). WE USED WAY TOO MUCH SAUCE.
Sorry about the caps, but DUDE! It was SPICY!!!! My last suggestion: cut the spice with a little sour cream or greek yogurt.
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