2/3 cup half-and-half
1 large chipotle chile,
canned in adobo sauce
1 teaspoon grated orange rind
Cooking spray
1 1/2 pounds peeled and
deveined large shrimp
3/4 teaspoon ground cumin
1/4 teaspoon salt 2
tablespoons chopped fresh cilantro
Hot cooked linguine (optional)
In a blender, put the first 3
ingredients; process until smooth.
Phase 2 Heat a broad
non-stick skillet over medium-high flame. Coat the pan with the cooking oil,
add the shrimp. Coat the shrimp with a cooking spray, brush with cumin and
butter. Sauté for 4 minutes or until shrimp is finished, stirring regularly.
Move the shrimp to the
serving tray. Reduce heat to medium, apply half-and-half mixture to the pan and
simmer for 1 minute, stirring continuously. Add the sauce to the shrimp;
sprinkle with cilantro. Serve on linguine, if necessary.
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