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Creamy Chipotle Shrimp 🍤 ❤️ Creamy, spicy and perfect. This Chipotle Shrimp recipe is loosely inspired on #camaronesaladiabla and the perfect dinner.
If you loved this recipe, check out my Shrimp Al Ajillo!
Why You’ll Love Creamy Chipotle Shrimp
Yes, these are a little bit time consuming but 100% worth it. They are sooo freaking good. They are spicy, a tad smokey, creamy and absolute perfection! You can serve them with rice, pasta, or pretty much anything your heart desires.
How To Prepare Creamy Chipotle Shrimp
🦐 Peel and devein your shrimp.
🔥 Heat up olive oil in a pan, add the shrimp peels and veggies. Sauté for 3-4 minute. Add in white wine, salt, peppercorns and 6-7 cups water. Then, bring to a simmer for 45 minutes – 1 hour at least.
🧄 Add the paprika, cayenne, salt, pepper and oregano to the shrimp. Preheat a pan on high for 2 minutes, add some olive oil and give the shrimp a hard sear for 1 minute per side. Then, lower heat to low, add the shallots, garlic and deglaze with the wine.
🧈 Add butter along with the tomato paste and then cook for 2 minutes on medium. Add flour and then cook out the flour on low for 4-5 minutes. Add chipotle adobo and stock, 1 cup at a time. Bring to a simmer until it thickens, about 5 minutes. Puree until smooth.
🍤 Add the shrimp to the pan and let simmer for 2 minutes. Lower heat and add cream. Cook for 2 more minutes. Turn heat off and add herbs. Serve over rice and that is it!
Substitutions and Variations
- You can use any of your protein of choice instead of shrimp, such as chicken.
- You can adjust the amount of cayenne pepper to your desired level of heat.
🔥Chef Nadia’s Tip🔥
Do not skip making the seafood stock with the shrimp shells… It truly is a game changer in this chipotle shrimp recipe.
Similar Recipes
Common Questions
You can use any protein of your choice, such as chicken.
Yes absolutely! You can adjust the amount of cayenne pepper to your desired level of heat.
Creamy Chipotle Shrimp
Ingredients
Shrimp Stock
- Shrimp peels
- 1 Onion
- 2 Carrots
- 2 stalks Celery
- ⅓ cup White wine
- 1 Leek
- 4 Garlic cloves
- 2 Tomatoes
- 2 tbsp Pink peppercorns, The Spice Hunter
- Salt and pepper , to taste
Shrimp
- 1½ lb Shrimp
- Smoked paprika, to taste
- Cayenne pepper , to taste
- 1 tsp Oregano
- 2½ tbsp Butter
- 2½ tbsp Flour
- 3 cups Seafood stock
- 4 Chipotles in adobo, chopped
- 2½ tbsp Tomato paste
- 2 Shallots, chopped
- 1 Garlic clove, minced
- ¼ cup White wine
- ¾ cup Heavy cream , or half and half
- ¼ cup Cilantro
- ¼ cup Chives
- Olive oil, to taste
- Salt and pepper, to taste
Instructions
Shrimp Stock
- Peel and devein your shrimp.
- Heat up olive oil in a pan, add the shrimp peels and veggies. Sauté for 3-4 minutes. Add white wine, salt, peppercorns and 6-7 cups of water. Bring to a simmer for 45 minutes to 1 hour at least.
Shrimp
- Add paprika, cayenne, salt, pepper and oregano to the shrimp.
- Preheat a pan on high for 2 minutes. Add olive oil and give the shrimp a hard sear for 1 minute per side. Lower heat to low, add the shallots, garlic and deglaze with the wine.
- Add butter to the pan along with the tomato paste. Cook for 2 minutes on medium, add in the flour and cook out on low for 4-5 minutes. Add chipotle adobo and stock, 1 cup at a time. Bring to a simmer until it thickens, about 5 minutes. Puree until smooth.
- Add shrimp to the pan and let simmer for 2 minutes. Lower heat and add cream. Cook for 2 more minutes. Turn heat off and add herbs. Serve over rice and that is it!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
