Chipotle Cream Shrimp

Name: Chipotle Cream Shrimp
Yield: serves 4
Ingredients: 1 cup all-purpose flour; 4 tablespoons chopped fresh cilantro; Salt and freshly ground black pepper; 2 pounds raw large shrimp (13 to 15 per pound), peeled but tails left intact, and deveined; 6 tablespoons (3/4 stick) unsalted butter; 1/4 cup dry white wine; 1 cup heavy cream; 2 tablespoons chopped canned chipotle chiles in adobo sauce; 2 garlic cloves, minced; 1 1/2 tablespoons Worcestershire sauce

December 20, 2011

Serve this over rice, which will soak up the rich cream sauce. This dish is for the spicy-lover in you; if you want to prepare a milder version for guests or kids, you can use just the adobo sauce that accompanies the canned chipotles, and save the chiles for when you are preparing it for yourself. They’ll last for months in a covered container in the fridge.

Recipe notes

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