Chipotle Orange Shrimp with Cilantro Rice
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(41)
Ingredients
2-4 servings
- 1 chipotle pepper (or half of one pepper, for a less spicy version)
- 3/4 cup heavy cream
- 2 cloves garlic
- 1/2 teaspoon salt
- Zest of one orange
- A drizzle of olive oil
- 1 pound uncooked shrimp, tails removed, patted dry
- 1/2 teaspoon cumin
- 1 1/2 cups white rice (I like jasmine rice or just plain long grain rice)
- 1/2 cup chopped cilantro
- 2 small cucumbers (or one large), thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
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Preparation
Chef’s notes
Blending:
The heavy whipping cream will start to get a whipped texture the longer you blend it, so don’t over-blend! We just want the garlic and chipotle mostly smoothed out so they can incorporate into the sauce. I use a little mini-chopper for this. If you accidentally find yourself with a whipped texture that’s okay, it’ll settle down and loosen up once it warms up in the pan.
Shrimp:
You do not want your shrimp to be watery, so if you’re using frozen shrimp be sure to fully thaw it and pat the excess water out before sending it to the pan. If there’s some moisture in the pan before adding the sauce you’ll want to drain that out (but that shouldn’t be an issue as long as your shrimp is thawed and dry when it goes into the pan). Also