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.
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.
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
Susan’s at Metamorphosis Monday
Yvonne’s at On The Menu Monday
Sarah’s at Make The Scene Monday
Jane’s at Melt In Your Mouth
Chandra’s at Show Me Your Plaid Monday’s!
Kayla at Sweet Sharing Monday
Linda’s at Nifty Thrifty Tuesday
Marty’s at Inspire Me Tuesday
Lauren’s at Off The Hook Link Party
Stephanie’s at Back For Seconds Social
Wanda Ann’s at Tuesday Trivia
Maria’s at Tuesdays At Our Home
Kathe ‘s at Your Gonna Love It Tuesday
Kim’s at Wow Us Wednesday
Ashley’s at What’s In The Kitchen
Dana’s at Two Girls and A Party
Sherry’s at Home Sweet Home
Lindsay’s at Show And Share
Sherry’s at Home Sweet Home
Miz Helen’s at Miz Helen’s Country Cottage
Liz at The Brambleberry Cottage
Becky’s at Beyond The Picket Fence
Debra’s at Be Inspired Friday
Cindy’s at Show and Tell Friday
Michael’s at Foodie Friday
Ruthie’s at Show and Tell
Leigh Anne’s at Finding the Pretty and Delicious
Linda’a at What To Do Weekend
Paula’s at Saturday Dishes
Natasha’s at G’Day Saturday
Ms. Scaper’s at The Tablescaper
Aimee’s at Twigg Studios
and Mums Make Lists
This looks insanely good! Love the idea.
Thanks Lidi. Your tip about pureeing the chipotle helped control the heat.
This looks fantastic! I love the kick of citrus!
Thank for visiting Kelly. The orange really does give it a little kick.
That looks delicious! I like spicy but my family are a little wimpy. Thanks for the recipe!
Thank you for visiting. This makes two servings, so maybe when the family is away…..
I know I would love this dish – some of my favorite flavors and with only 5 ingredients a cinch to make on a busy night! Pureeing the chipotles is a great idea – and they do store in the refrigerator forever!!
Thank you Nancy. I hope you will try it. I have used so many of your recipes – all have been fabulous.
This sounds like something from a fine restaurant! Who cares if it’s not super authentic, to me super delicious is much more important and you nailed it here! 🙂
Chris, you make me tear up with your compliments. You are such a wonderful cook and baker I just get all mushy at your kind words.
This looks delicious! I can just imagine the divine taste of Half and Half with the chipotle (will use your tip about adding heat). Great picture!
Thank you and thank you.
This is something I would love to prepare. Fresh shrimp is readily available in our area and this looks so delicious and EASY! Thanks for sharing and for the tips on the chipotle and scallions.
Thank you for visiting my blog and your kind comments. I have reached out to an online plants expert for ideas for salvaging at least some of the bulbs.
I am a new follower by email.
Thanks again for your visit, Ginger
Thank you for visiting. This dish really is so simple and delicious as long as you are careful with the heat.
I will be waiting for a follow-up on your plants. I hope you find a way to salvage them. They truly are glorious.
This looks delish!
I’m visiting you today from Tuesdays at our Home. I co-host a Linky Party Tuesday and would LOVE for you to add this. I hope you get a chance to stop by my blog, leave a comment and Link Up, too!
~ Megin of VMG206
Join me each Tuesday for Brag About It Link Up Party
Thank you for visiting.
Sounds yummy. Thanks for the recipe and thanks for joining Inspire Me. Hugs, Marty
Thanks so much for the recipe! Have a great week. Linda
Shrimp and Chipotle in one?? Sounds delicious! Looking forward to having a go at making something like this!
Yes, please try it.
Hey Ms Lemon! This recipe looks fantastic. Chipotle is one of my favorite foods. This would be fantastic with the gluten free angle hair pasta I have hiding for special occasions. And even if it turns out that this isn’t really Mexican food, I bet it would go over well in Mexico. Found your recipe through Saturday Dishes!
OMG – has all my favorites: Shrimp, orange, cilantro, chipotle. YUM!! Pinned :-). Found you at Call Me PMC Saturday Dishes. Have a great weekend.
This is a very easy dish, I hope you will make it.
Thanks for linking this dish to Saturday Dishes. Check out tomorrow’s party. We’re featuring “chicken”.
Wishes for tasty dishes,
Linda