Tuesday, July 6, 2010

Cilantro Chipotle Scampi

This is another recipe from the Kitchen Witch place my mom takes classes from. It's spicy and oh so buttery. Yum!

Cilantro Chipotle Scampi

1 1/2 lbs. large shrimp, cleaned with or without tails
3/4 cup flour
3 Tb. olive oil
1 Tb. minced garlic
3/4 cup dry white wine
3 Tb. unsalted butter
1/3 cup chopped fresh cilantro
1/3 cup fresh lime juice
1 - 2 Tb. chopped chipotle chilies in adobo
Salt to taste

Toss shrimp with flour in a colander or strainer, shaking of the excess. Heat olive oil in a large skillet over medium high heat. Add shrimp and cook 2 minutes. Stir in garlic and cook another 30 seconds.

Add wine, scraping up any bits from the bottom of the pan. Simmer until reduced by half, about 2 minutes. Stir in butter until melted.

In a separate bowl, combine cilantro, lime juice and chipotle chiles. At the last minute, add mixture to shrimp and toss to coat. Season with salt. Serve shrimp and sauce with rice or pasta or by itself.

I love the colors in this dish: red from the chipotles, green from the cilantro and pink from the shrimp.

The wine and butter make the sauce so smooth and delicate. It's rich and buttery and enhances the cilantro, lime, chipotle sauce. That sauce has a lot going on as well. There's the brightness from the lime juice and the heat and spiciness from the chipotles. I love this with rice, though I'm sure it would be good with some fettuccine noodles too.

This can be a spicy dish depending on how many chipotles you choose to put in the mixture. I like mine spicy enough that it makes my nose run. It's definitely a scampi style dish, the cilantro and chipotles just give it a nice change of pace.

Can be an impressive dish for dinner guests. Happy cooking!

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