Submitted by Helen Smith
Chipotles are very hot but delicious and smoky. I puree a can in my blender, and freeze in small ice cubes to use when needed. The smoked paprika adds smokiness without much heat so is a nice addition to meals where you want the smokiness of chipotle without too much heat.
- 1 /2 cup all-purpose flour for tossing shrimp
- 4 tablespoons chopped fresh cilantro, divided
- salt and pepper
- 1 tsp smoked paprika
- 1 tsp cajun herb ( optional)
- 24 raw jumbo shrimp, peeled, or mock shrimp
- 2 tablespoons butter or coconut oil
- 3/4 to l cup 1% milk w/ 1 tsp potato starch
- 1 tablespoons Worcestershire sauce
- 1/2 or more chipotle + sauce to taste ( they are hot)
- 2 garlic cloves, minced
- extra cilantro to sprinkle on dish � serve w/ elbow macaroni
- 1 package ( 8 oz) cooked FG elbow or penne
- coat shrimp w flour mixture and herbs
- Melt butter in a large skillet over medium-high heat. Add shrimp and saut? 2 to 3 minutes Transfer shrimp to a plate.
- Add milk w/ the starch
- Worcestershire sauce, chipotles, garlic, and remaining 1/4 teaspoon salt, and cook 1 to 2 minutes, or until heated through. --- put shrimp back into sauce, and let sit a few minutes to absorb.