Chipotle Cream Shrimp

Since my surgery, I have been laid up on the couch with nothing to do but peruse the internet and watch tv. I think I have watched everything on ON DEMAND possible! I've even watched some things twice! So, today I felt good enough to cook something for Alan since he's been such a great help to me.

I had remembered a shrimp recipe on the Food Network channel, so I felt good enough to go shopping for the ingredients (with Riley) and came home and got to work so I could surprise Alan with the dish.

Not only did I surprise Alan with this dish, after we tasted it- we both looked at each other and the look was OMG!! This was one of THE best dishes that I have ever made! The best part is that it took all of 30 minutes!

Alan is still bragging about it to anyone who will listen so I took it upon myself to take a picture and post it on Pinterest to put in my recipe file.

Chipotle Cream Shrimp
Recipe courtesy Marcela Valladolid

Ingredients
1 cup all-purpose flour
4 tablespoons chopped fresh cilantro
1 teaspoon salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 pounds large raw shrimp (13 to 15 per pound), peeled and deveined with tail on
6 tablespoons (3/4 stick) unsalted butter
1/4 cup dry white wine
1 cup heavy cream
2 tablespoons chopped canned chipotle chiles in adobo sauce
1 1/2 tablespoons Worcestershire sauce
2 cloves garlic, minced
White or brown rice, cooked according to package instructions, for serving

Directions
Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat. Melt the butter in a large heavy saute pan over medium-high heat. Add the shrimp and saute until golden brown and just cooked through, 5 minutes. Transfer the shrimp to a plate. Add the wine to the same pan and boil until slightly thickened, 2 minutes. Add the cream, chipotle chiles, Worcestershire sauce and garlic to the pan and boil until slightly reduced, 2 minutes. Return the shrimp to the pan and toss to coat with the chipotle sauce. Season with salt and pepper. Sprinkle with the remaining tablespoon cilantro and serve with white or brown rice.