Name: Chipotle Orange Shrimp with Cilantro Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: Chipotle Orange Sauce:; 1 chipotle pepper (or half of one pepper, for a less spicy version); 3/4 cup heavy cream; 2 cloves garlic; 1/2 teaspoon salt; zest of one orange; Shrimp and Rice:; a drizzle of olive oil; 1 pound uncooked shrimp, tails removed, patted dry; 1/2 teaspoon cumin; 1 1/2 cups white rice (I like jasmine rice or just plain long grain rice); 1/2 cup chopped cilantro; Cucumbers:; 2 small cucumbers (or one large), thinly sliced; 1 tablespoon olive oil; 2 tablespoons white vinegar; 1 tablespoon sugar; 1/2 teaspoon salt

Cook rice according to package directions. Stir in cilantro and salt to taste (+ add lime juice, or the juice of the zested orange, if you want some citrus goodness in there).

Blending: The heavy whipping cream will start to get a whipped texture the longer you blend it, so don’t over-blend! We just want the garlic and chipotle mostly smoothed out so they can incorporate into the sauce. I use a little mini-chopper for this. If you accidentally find yourself with a whipped texture that’s okay, it’ll settle down and loosen up once it warms up in the pan.

Shrimp: You do not want your shrimp to be watery, so if you’re using frozen shrimp be sure to fully thaw it and pat the excess water out before sending it to the pan. If there’s some moisture in the pan before adding the sauce you’ll want to drain that out (but that shouldn’t be an issue as long as your shrimp is thawed and dry when it goes into the pan). Also: the shrimp is also good with a pinch of sugar added to it for a little sweetness, or the juice of the orange squeezed in!

Chipotle Orange Shrimp with Cilantro Rice

Ingredients

Chipotle Orange Sauce

Shrimp And Rice

Cucumbers

Steps

Notes

Nutrition Facts