Monday, October 26, 2009

Shrimp with Creamy Orange-Chipotle Sauce


Shrimp with Creamy Orange-Chipotle Sauce is another easy and quick recipe from Cooking Light’s latest cookbook, Fresh Food Fast, 5 ingredients, 15 minute recipes. I love shrimp and always try to use wild shrimp. The cookbook says that the half-and-half and grated orange rind will create a citrusy cream sauce that tames the spiciness of the chipotle chili. While I agree to an extent, it was still a bit spicy for our taste, so I decreased the amount of cumin called for on the shrimp. Cooking Light uses very little salt, but I used salt on my raw shrimp along with the cumin.

I’m also not a big fan of cooking sprays, so I used a tiny bit of canola in the pan in lieu of the spray. My recipe is for two servings instead of four, but I used the entire sauce recipe because I tossed the sauce with the spaghetti and the shrimp, rather than just with the shrimp (as the original recipe suggested). They used regular half-and-half, which surprised (and pleased) me, since it was Cooking Light. I'm not fond of non-fat half-and-half because it contains corn syrup and an artificial color. I got a little carried away with the cilantro garnish, but here’s my adapted version.

Shrimp with Creamy Orange-Chipotle Sauce
Adapted from Cooking Light Fresh Food Fast, 5 ingredients, 15 minute recipes

¾ pound peeled and deveined large shrimp, preferably wild
¼ teaspoon ground cumin
Kosher salt
Canola oil
½ cup half-and-half
1 large chipotle chili, canned in adobo sauce
1 teaspoon grated orange rind
2 tablespoons chopped fresh cilantro, plus more if you want to use it as garnish
Hot cooked thin spaghetti or linguine

Toss shrimp with ground cumin and salt. Add about 2 teaspoons of canola oil in a medium-sized nonstick skillet, turn heat to medium-high, and sauté the shrimp 4 minutes or until shrimp are done, stirring frequently. Transfer shrimp to a serving plate and keep warm. In the meantime place the half-and-half, chili and orange rind in a blender and process until smooth.

To make the sauce, reduce heat to medium in the skillet, add half-and-half mixture to pan and cook 1 minute, stirring constantly. Add shrimp to sauce, then remove mixture from heat and toss with the hot cooked spaghetti. Serves 2.

38 comments:

  1. Great adaptation and I agree with you on so many of these little changes. Truly delicious looking! GREG

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  2. What a wonderful adaption of a great base recipe. This looks so good, Sam. I love all the flavors you are using here. They combine to make a really great entree. Kudos.

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  3. Another winner! When is your cookbook coming out? I have such an unwieldy sheaf of printouts just now . . .

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  4. Sounds like a winning recipe to me!!

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  5. This looks like a great recipe! I prefer wild shrimp too, specifically from the Atlantic, it's just has a wonderful briny flavor!

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  6. I love your resulting recipe! The orange-chipotle sauce sounds fantastic!

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  7. With a sauce so good and shrimp and a featured chef to boot...what can possibly go wrong! great stuff

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  8. I've been resisting buying another cookbook, but your 2 past recipes look too good....I guess I will give in!

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  9. oh this is neat love the use of orange with the shrimp

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  10. It looks so delicious! A wonderful recipe for pasta which only takes 15 minutes :)

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  11. The pairing of any citrus with shrimps is always a winner.... This dish is just packed with flavor and lotsa goodnessw!

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  12. Sounds totally yummy. I just love shrimp.

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  13. I really like the combination of the chipolte and the orange. Gorgeous dish and the added bonus is it's quick!

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  14. This looks wonderful Sam. Will try it because we are always looking for more recipes using shrimp.

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  15. I am loving this - the shrimp truck from the Gulf comes tomorrow (wild shrimp!) and this would be a new recipe to try. You ahve definitely given me a taste for it. Thanks for kind remarks about our sweet four-legged member of our family.

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  16. Sam,
    Another winner! This recipe looks so delicious. You post so many wonderful dishes. I enjoy visiting your blog very much.

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  17. I'm definitely making this... love fast and easy and YUMMY!!!

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  18. do you think I can make it with chicken?

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  19. Great adaptation, Sam! I love the look of the shrimp, perfectly cooked and nicely seasoned. I would have come across the border to get some of that....but that pesky I-40 rock slide this weekend ruined those plans:)

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  20. It must be heaven at your house.

    You have the artist's eye and the gourmet touch: delicious and beautifully presented.

    So jealous of your culinary skills (arts).

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  21. This looks quite tasty! I love anything with shrimp and adding chipotle....wonderful. My husband will so enjoy this dish!

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  22. Your changes are impeccable. Im wondering if you use canola oil rather than baking spray in your baked goods also.. for coating pans I mean?

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  23. I am a fan of chipotle, but I use about half that a recipe suggests...or it's a little to hot for me. I keep the rest in the freezer and chop what I need. Now, for the combo of orange and chipotle...wow! I cannot wait to try this combo. It sounds fantastic!

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  24. Your dish looks wonderful. I didn't realize that about the nonfat half and half...shame on them. Better to use the real thing!

    Stay Cozy, Carrie

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  25. Oh by the way...I just made a most delicious Green Tomato Cake. It is on my blog...have you ever tried that one? I had so many green tomatoes left on my vine. It is truly scrumptious (a lot like carrot cake)

    Carrie

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  26. Oooooh - that looks so gooood. Real soul food.

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  27. Soooo delicious! :-)

    I miss those Carolina shrimp available in DC at certain times of the year. They were a bit smaller in size, but oh so sweet and juicy!

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  28. The combination of chipotle, orange and cream sounds wonderful in this lovely dish. I know my family will enjoy this.

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  29. This is a really great looking recipe. More importantly, it looks elegant and yet it is simple to prepare. Healthy and light too. I think it is a perfect recipe.

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  30. What a scrumptious sauce! I will be trying this the next time I have shrimp.

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  31. This is the kind of pasta that I could go for it at anytime...shrimp in a rich creamy sauce and lots of cilantro...absolutely yummie!

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  32. I love how you incorporated the sauce into the pasta! Sounds great!!

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  33. Here is one more admirer! Great recipe!

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  34. I've been contemplating getting that Cooking Light cookbook, and seeing this recipe is going to send me to the store ASAP! It looks delicious!!

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  35. What a marvelous dish! I love pastas with creamy sauces and yet dread the calories and fat content. This looks like it packs such flavor that it doesn't need too much sauciness at all! I'd love to try this.

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  36. I'm in love with all things Chipotle! Will definitely be giving this one a try!!

    :)
    ButterYum

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  37. Do you have people calling you begging to come to your house for dinner? This sounds so delicious.

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I enjoy reading each and every comment. I appreciate your taking the time to visit my blog and I hope you'll return again soon.
Sam