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.
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or email@example.com.