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Creamy Chipotle Shrimp… Creamy, spicy and perfect. Loosely inspired on #camaronesaladiabla and the perfect dinner.

Creamy Chipotle Shrimp

By Nadia Aidi
Creamy Chipotle Shrimp… Creamy, spicy and perfect. Loosely inspired on #camaronesaladiabla and the perfect dinner.

Ingredients 

  • 1.5 lb shrimp
  • Smoked paprika to taste
  • Cayenne pepper to taste
  • 1 tsp oregano
  • 2.5 tbsp butter
  • 2.5 tbsp flour
  • 3 cups seafood stock
  • 4 chipotles in adobo, chopped
  • 2.5 tbsp tomato paste
  • 2 shallots, chopped
  • 1 garlic clove, minced
  • 1/4 cup white wine
  • 3/4 cup heavy cream or half and half
  • 1/4 cup cilantro
  • 1/4 cup chives
  • Olive oil
  • Salt and pepper to taste

Seafood Stock

  • Shrimp peels
  • 1 onion
  • 2 carrots
  • 2 celery stalks
  • 1/3 cup white wine
  • 1 leek
  • 4 garlic cloves
  • 2 tomatoes
  • 2 tbsp pink peppercorns, The Spice Hunter
  • Salt/pepper to taste

Directions 

  • Peel and devein your shrimp
  • Heat up some olive oil in a pan, add the shrimp peels and veggies. Sautee for 3-4 min. Add in white wine, salt, peppercorns and 6-7 cups water. Bring to a simmer for 45 min-1 hr at least
  • Add the paprika, cayenne, salt, pepper and oregano to the shrimp. Preheat a pan on high for 2 min, add some olive oil and give the shrimp a hard sear for 1 min per side. Lower heat to low, add the shallots, garlic and deglaze with the wine
  • Add the butter to that pan along with the tomato paste. Cook for 2 min on medium, add in the flour and cook out the flour on low for 4-5 min. Add chipotle adobo and stock 1 cup at a time. Bring to a simmer until it thickens, about 5 min. Puree until smooth
  • Add in shrimp to the pan and let simmer for 2 min. Lower heat and add cream. Cook for 2 more minutes. Turn heat off and add herbs. Serve over rice

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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