SHRIMP IN CHIPOTLE CREAM SAUCE

SHRIMP IN CHIPOTLE CREAM SAUCE image

Yield 4

Number Of Ingredients 12

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2 lbs peeled and deveined shrimp (I used something like 20 count)
1 Tbsp Olive Oil
2 Tbsp Butter (1 Tbsp reserved to finish sauce)
Zest of one lemon
Juice of one lemon
1 Tbsp finely chopped shallot
1 large clove finely chopped or pressed garlic
1 Chipotle chili chopped fine (from a can of Chipotle Chili in Adobo Sauce)
1 Tbsp Honey
1/3 cup chicken stock
3/4 cup heavy cream (let it sit out for a bit so it is not refrigerator cold)
Salt and fresh cracked pepper

Steps:

Place the shrimp in a bowl and salt lightly and pepper moderately Heat a large skillet over medium high heat and add Olive Oil and 1 Tbsp of Butter Drain any liquid from the bowl with the shrimp and toss shrimp into hot skillet Cook shrimp just until they are no longer visibly translucent (about 3 minutes - depends on what size shrimp you use - do not overcook!) Remove shrimp from skillet with a slotted spoon to a plate Over high heat allow any liquid in the skillet to evaporate (takes a couple of minutes) Add shallots and garlic and stir for a minute Add lemon juice, lemon zest, chipotle and honey and stir for a minute Add chicken stock and deglaze pan Reduce for a couple of minutes until thick Place the cream in larger cup and add three or four spoonfuls of the hot skillet mixture to the cream and stir (do not try using anything less than heavy cream...sorry) Pour the cream mixture into the skillet Adjust salt to taste and add fresh cracked pepper Allow to come to a foamy boil while stirring Add 1 Tbsp Butter and stir in Add back in the shrimp and any juices from the plate Stir to coat the shrimp and heat through (a minute or so) Serve over your favorite pasta or rice