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Shrimp-Chipotle Elbows

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.

Serves 4


  • 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


  1. coat shrimp w flour mixture and herbs
  2. Melt butter in a large skillet over medium-high heat. Add shrimp and saut? 2 to 3 minutes Transfer shrimp to a plate.
  3. Add milk w/ the starch
  4. 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.