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.
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By sbmuldavin_12740800
Lafayette, 53
on May 07, 2013
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Easy, fast and a dish I would order at a restaurant. I used smoked poblanos instead of chipotles and added a few tbsp. of chipotle sauce.
By Chef #1160836
on January 17, 2013
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Absolutely wonderful!!!! The cilantro really brightens up the dish and the heat from the chipotle and adobo sauce is outstanding!! The only thing I would change is to double the sauce. My husband is not a fan of seafood but this changed him. He LOVES when I make this for dinner! This is a quick and very easy meal that packs a punch!
By RVAcook
on December 28, 2012
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This is such a delicious dinner, it makes for a great Sunday meal, but is quick enough to whip up on a weeknight for a special treat. My fiance requests this all the time. The chipotles in adobo pack some serious heat, but you can adjust the heat factor according to your own taste. I always add fresh mushrooms in right after the shrimp finish frying. Shiitakes are best, but cremini or button work just fine. I also substitute half the butter for olive oil when frying the shrimp. This recipe is not for the calorie-conscious.
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