Looking for a shrimp dish that isn’t pasta or tacos? Here’s your answer. Chipotle Cream Shrimp is quick yet delectable, easy enough for a weeknight but fancy enough for date-night-in. Serve it with rice and a glass of Albarino to complete the meal.
Okay y’all, let’s talk about how great shrimp is for two seconds. My family never ate shrimp when I was growing up. We never really ate anything from the ocean considering we lived in the Midwest and my mom is 100% Polish. Makes sense, right?
Well my poor mother is missing out! Shrimp is so easy to make! I just love (great) food that cooks fast. And we’re not talking about putting something in the microwave, either. I love shrimp, but it is hard to find recipes out there that don’t involve the shrimp being in tacos or pasta. So when I discovered this way of making shrimp, I rushed to the store (literally) to try it out.
First time I made it–not spicy enough. So I made it again. Perfect. And the best news? Only took me 15 minutes. So whether its date-night-in or just an I’m-in-a-shrimp-kind-of-mood weeknight, this is a dish to add to your menu.
Pair this Chipotle Cream Shrimp with a glass of Albarino. If you don’t have access to Albarino, a glass of Sauvignon Blanc will pair nicely as well. Albarino is an interesting grape that has gained popularity in the states in the past 5 or 6 years. It produces an aromatic wine with primary aromas of citrus (think orange, grapefruit, lemon) and stone fruit (like peaches and nectarines). It can also be reminiscent of sea spray, given that the vineyards that produce Albarino in the “green” northwestern coast of Spain are in close proximity to the Atlantic Ocean. The bright, crisp, refreshing character will cut right through the spice and cream in this shrimp dish, making you think of a bright sunny day no matter what time of year it is.
Serve this shrimp over white or brown rice, or on its own! My “side dish” of choice is chips and guacamole…highly appropriate. For the wine, use 1/4 Cup of the Albarino you’ll be serving with it afterwards. Or if you have any other dry white wine that needs to be used up, anything will work.
- 1 Cup flour
- 4 Tbsp chopped fresh cilantro, plus more for garnish
- 1 tsp salt
- ½ tsp ground black pepper
- 1 lb raw shrimp, peeled and deveined
- 8 Tbsp butter, divided
- ¼ Cup dry white wine (you can use the albarino you will be pairing this meal with. Pinot Grigio/Chardonnay would work too)
- 1 Cup heavy cream
- 4 Tbsp chopped canned chipotle chiles in adobo sauce (keep the seeds for added heat)
- 1½ Tbsp Worcestershire sauce
- 1 Tbsp garlic (about 3 cloves, minced)
- Mix the flour, 4 Tbsp chopped fresh cilantro, salt, and black pepper in a bowl. Add the shrimp and toss to coat.
- Melt 3 Tbsp of butter in a large saute pan over medium-high heat. Add half the shrimp (or all, depending on how big your pan is) and saute until browned, about 2 minutes. Flip each shrimp and saute for an additional 2-3 minutes.
- When the shrimp are just cooked through, remove them from the pan onto a plate. Melt an additional 3 Tbsp of butter in the pan and repeat the above process with the remaining uncooked shrimp. Set them aside when finished.
- Reduce the heat to medium and add 2 additional Tbsp of butter. Once melted, add the wine. Simmer until it has thickened, 1-2 minutes.
- Add the cream, chopped chipotle chiles, worchestershire sauce, and garlic. Stir to combine.
- Return the shrimp to the pan to heat through. Serve immediately over brown or white rice and garnished with chopped cilantro.