Rating: 4 stars
18 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

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

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary test

prep:
3 mins
cook:
6 mins
total:
9 mins
Yield:
4 servings (serving size: 1/2 cup shrimp and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 3 ingredients in a blender; process until smooth.

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  • 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.

Chef's Notes

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.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

186 calories; calories from fat 30%; fat 6g; saturated fat 3.3g; mono fat 0.3g; poly fat 0.6g; protein 28.3g; carbohydrates 2.6g; fiber 0.5g; cholesterol 267mg; iron 4.3mg; sodium 494mg; calcium 97mg.
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