Best 3 Chipotle Cream Shrimp Recipes

CHIPOTLE CREAM SHRIMP

Steps:

• Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt, and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat.
• Melt the butter in a large heavy saute pan over medium-high heat. Add the shrimp and saute for 5 minutes, or until golden brown and just cooked through (mine took less time). Transfer the shrimp to a plate.
• Add the wine to the same pan and boil for 2 minutes, or until slightly reduced.
• Return the shrimp to the pan and toss to coat them with the chipotle sauce. Season to taste with salt and pepper. Sprinkle with the remaining 1 tablespoon cilantro, and serve.

TEQUILA, MEXICAN CREAM AND CHIPOTLE SHRIMP

Steps:

• Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper. In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant. Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don't let them overcook; they should be browned on the outside but barely cooked through. Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using). Serve immediately, with the chives, chopped tomato, salsa, and avocado sprinkled on top. serve over rice or couscous

SHRIMP IN CHIPOTLE CREAM SAUCE

Steps:

• Place the shrimp in a bowl and salt lightly and pepper moderately Heat a large skillet over medium high heat and add Olive Oil and 1 Tbsp of Butter Drain any liquid from the bowl with the shrimp and toss shrimp into hot skillet Cook shrimp just until they are no longer visibly translucent (about 3 minutes - depends on what size shrimp you use - do not overcook!) Remove shrimp from skillet with a slotted spoon to a plate Over high heat allow any liquid in the skillet to evaporate (takes a couple of minutes) Add shallots and garlic and stir for a minute Add lemon juice, lemon zest, chipotle and honey and stir for a minute Add chicken stock and deglaze pan Reduce for a couple of minutes until thick Place the cream in larger cup and add three or four spoonfuls of the hot skillet mixture to the cream and stir (do not try using anything less than heavy cream...sorry) Pour the cream mixture into the skillet Adjust salt to taste and add fresh cracked pepper Allow to come to a foamy boil while stirring Add 1 Tbsp Butter and stir in Add back in the shrimp and any juices from the plate Stir to coat the shrimp and heat through (a minute or so) Serve over your favorite pasta or rice