Serve this over rice, which will soak up the rich cream sauce. This dish is for the spicy-lover in you; if you want to prepare a milder version for guests or kids, you can use just the adobo sauce that accompanies the canned chipotles, and save the chiles for when you are preparing it for yourself. They’ll last for months in a covered container in the fridge.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
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.
Step 2
Melt the butter in a large heavy sauté pan over medium-high heat. Add the shrimp and sauté for 5 minutes, or until golden brown and just cooked through. Transfer the shrimp to a plate.
Step 3
Add the wine to the same pan and boil for 2 minutes, or until slightly thickened. Add the cream, chipotles, garlic, and Worcestershire sauce to the pan and boil for 2 minutes, or until slightly reduced.
Step 4
Return the shrimp to the pan and toss to coat them with the chipotle sauce. Season to taste with salt and pepper. Sprinkle with the remaining 1 tablespoon cilantro, and serve.
