Fish & Shellfish



Shrimp with Chipotle Cream | Print |
(6 votes, average 3.17 out of 5)

Serves 4

  1. Pat shrimp dry.  Heat the oil in a large, heavy non-stick skillet over medium-high.  Add the salsa and heat to a boil. Cook and stir until slightly reduced, about 2 minutes.
  2. Add the shrimp and cook, stirring often, until barely pink, about 3 minutes. Stir in the cream and return sauce to a gentle boil. Season to taste with salt. Remove from heat. Sprinkle generously with cilantro or parsley and serve.
 

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