All you need:
2/3 cup fat-free or regular half-and-half
½ chipotle Chile, canned in adobo sauce
1 tsp – 1 Tbsp. of the adobo sauce, depending on how spicy you like it
1 Tbsp grated orange rind
1 Tbsp cornstarch + 1 Tbsp cold water, mixed together to make a slurry
1 pound peeled and deveined large Louisiana Gulf shrimp
3/4 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Hot cooked Dreamfields linguine (optional), or serve over rice or quinoa
All you do:
1. Place the half-and-half, chile, adobo sauce, orange rind and cornstarch slurry in a blender or food processor and blend until smooth.
2. Coat pan with cooking spray; add shrimp. Coat shrimp with cooking spray; sprinkle with cumin and salt. Sauté 4 minutes or until shrimp are done, stirring frequently. Transfer shrimp to a serving platter.
3. Heat a large nonstick skillet over medium heat. Place the half-and-half mixture into the pan and cook 3-5 minutes until simmering, reduce to low and cook until thickened. Pour sauce over shrimp; sprinkle with cilantro. Serve over linguine, if desired.
Recipe modified from CookingLight, 2009
Nutrition Facts (without linguini or grain) per serving: 150 calories, 4.5 g fat, 2 g carb, 400 mg sodium, 24 g protein. These portions serve four shrimp fans.