Shrimp with Chipotle Cream Sauce
Shrimp with Chipotle Cream Sauce is an amazing dish with a delicious complimentary sauce.
Things to know:
What are common seafood sauce mistakes?
Too Much Salt: Seafood can be naturally salty, so be cautious with adding too much salt to the sauce. …
Overpowering Flavors: Avoid using too many strong or conflicting flavors in your sauce. You want to compliment the great flavor of the shrimp, not mask it.
Underestimating Spice Levels: While spice is a crucial element, adding too much heat can overwhelm the mild flavor of the shrimp, which should be the star of the show.
What is the most common mistake when cooking seafood?
Overcooking is one of the most common mistakes when cooking fish and seafood. Overcooked seafood, unfortunately, is dry, tasteless, and tough.
What kind of pepper is a chipotle?
A chipotle is a dried, smoked red jalapeño pepper. “Chipotle” comes from the Nahuatl word, which means “smoked chili pepper”. Jalapeños are allowed to ripen to a red color on the plant before harvesting, then smoking and dehydrating to create a concentrated smoky flavor and medium heat.
Is chipotle pepper hot?
Not really, chipotle peppers have a bit of a bite, but they are considered a medium-heat chile on the Scoville scale, with a typical range of 2,500 to 8,000 Scoville Heat Units (SHU).
What’s another name for chipotle peppers?
Chile ahumado or chile meco. There are two main varieties: the smaller, darker Morita pepper and the larger, grayish-tan Meco pepper, also known as chile ahumado or típico.
What does chipotle pepper taste like?
Chipotle peppers have a smoky, sweet, and earthy flavor with a moderate level of heat. The distinctive smoky flavor comes from them being dried and smoked, while their underlying sweetness comes from ripened red jalapeños that are used to make them. These complex notes make chipotles a versatile ingredient, adding depth and complexity to various dishes, from savory meats and soups to sweet and spicy glazes.
Ingredients:
1 lb. extra large shrimp, raw, peeled, deveined
1 T Spiceology – Chile Margarita Mexican Citrus Spice Blend
1 T olive oil
1 T butter
12 oz. can of coconut cream, unsweetened
1 T Spiceology’s Vampire Killer
1 ½ T diced chipotles in adobo
1/4 cup diced fresh cilantro (plus more for garnish)
3 sliced green onions (plus more for garnish)
INSTRUCTIONS
1. Rinse shrimp in cool water. If necessary, peel and devein. If desired, remove tails, then toss with olive oil and Mexican Citrus Spice Blend.
2. Heat butter in skillet over medium high heat. Place shrimp in skillet and cook, stirring frequently, until cooked through. Shrimp will change color from an almost transparent when raw, to a pinkish orange white when fully cooked, about 5-7 minutes. Do not overcook. Remove to bowl.
3. Coconut cream separates when stored. Before use, stir together briskly until combined. Add the coconut cream to the skillet.
4. Add the chipotles and Vampire killer and bring to a boil. Lower heat and simmer about 10 minutes. Remove from heat and gently stir in shrimp to coat and cilantro.
5. Serve with rice or pasta. Garnish with additional sliced green onion and chopped cilantro. ENJOY!
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