©MakeMineLemon – Shrimp With Orange Chipotle Cream
Shrimp with Orange Chipotle Cream
I made angel hair pasta with feta and pine nuts two weeks ago for my Greek fix. Now what better way than a little chipotle cream to calm the Mexican craving, a little nod to Cinco de Mayo. I saw this recipe at My Recipes. It is from Cooking Light – Five Ingredients Cookbook.
I don’t pretend to know much about Mexican cooking, but I am trying to learn. I love chipotle with adobo. I’ve made some butternut squash soup, and I made a quesadilla lunch. Now I am not touting this as real Mexican food, but I will say it tastes pretty good.
©MakeMineLemon – Shrimp With Orange Chipotle Cream Ingredients
This is easy, quick, spicy, and has five ingredients, six counting cilantro, but that will not be happening at my house. I used green scallions. Can it be any easier? Take your ingredient card with you to the market – chipotle with adobo, half & half, an organic orange, angel hair pasta, shrimp, and either cilantro or scallions. Do you have cumin in the spice drawer? I used olive oil, instead of the recommended cooking spray. You’re on your way.
When I read the recipe reviews the main complaint was one large chipotle was too spicy. Nothing ruins a recipe like too much spice. So I thought for better control I would puree the adobo first, and then add gently to taste, because I like spicy, but I am also wimpy.
Take the can of chipotle with adobo – whir it up in a blender – take out what you need – store the rest in a jar in the refrigerator. You will only need a small spoonful for this recipe. Lidi said it will store well for weeks. You can use it as a condiment. People will think you are a genius chef. Just be judicious with its use so it does not blow your head off. Another word of warning – never touch your eyes after handling peppers. I heard that if you rub tomato juice on your hands there is a chemical reaction that lessens the burn, but I am not willing to test that tip.
©MakeMineLemon – Chipotle With Adobo Puree
Did anyone else ever hear about it? Let me know.
Now gather your ingredients and put that pot of water on to boil.
- ¾ pound peeled and deveined large shrimp, preferably wild
- ¼ teaspoon ground cumin
- Kosher salt
- Canola oil
- ½ cup half-and-half
- 1 large chipotle chili, canned in adobo sauce or to taste
- 1 teaspoon grated orange zest
- 2 tablespoons chopped fresh cilantro
- parsley and/or green scallion top – I sautéed the white part and garnished with the green.
- Angel hair pasta or spaghetti or linguine
- Mise en place ~ Gather ingredients
- Bring a pot of water to boil.
- To make the sauce:
- Place the half & half, chipotle, and orange zest in a blender; blend until smooth; set aside.
- Season shrimp with ground cumin and salt.
- Add about 2 teaspoons of canola oil or olive oil in a medium-sized nonstick skillet.
- Add the shrimp; sauté about 2 – 3 minutes until shrimp is barely pink – do not overcook.
- Transfer shrimp to a plate and keep warm.
- Turn heat to medium-high; sauté the white part of the scallion.
- Drop the angel hair into pot of water for one minute or just until soft.
- (Finish cooking angel hair in cream sauce.)
- Reduce heat to medium in the skillet.
- Add chipotle cream mixture to pan; cook 1 minute, stirring constantly.
- Add angel hair; toss gently.
- Add shrimp to sauce; toss gently.
- Serve on warmed plates – don’t forget to twirl the pasta to hold the heat.
- Garnish with the green part of the scallion, or cilantro if you must.
I am taking this to
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