Sunday, March 11, 2012
Chipotle Shrimp with Mushrooms and wild rice
Creamy chipotle shrimp with mushrooms and wild rice
Ingredients:
1 cup half-and-half
1/4 cup sour cream or Greek-style yogurt
1 canned chipotle chile in adobo
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
Pinch of cayenne
2 tablespoons butter, divided
8 ounces mushrooms, thinly sliced
1/2 medium yellow onion, diced
Salt to taste
2 cloves garlic, minced
1 teaspoon lime juice
1 pound medium shrimp (36-40 count), peeled and deveined
1 tablespoon lime juice
1/4 cup chopped cilantro
3 cups cooked wild rice (see note)
Ingredients:
1 cup half-and-half
1/4 cup sour cream or Greek-style yogurt
1 canned chipotle chile in adobo
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon ground allspice
Pinch of cayenne
2 tablespoons butter, divided
8 ounces mushrooms, thinly sliced
1/2 medium yellow onion, diced
Salt to taste
2 cloves garlic, minced
1 teaspoon lime juice
1 pound medium shrimp (36-40 count), peeled and deveined
1 tablespoon lime juice
1/4 cup chopped cilantro
3 cups cooked wild rice (see note)
Method:
To make the chipotle cream sauce, in a blender add the half-and-half, sour cream, canned chipotle chile, ground cumin, oregano, ground allspice and cayenne. Blend until smooth and light pink.
In a large skillet, on medium-low heat melt one tablespoon of butter. Add the mushrooms and the onions, and sprinkle with a pinch of salt. While occasionally stirring, cook until onions are translucent and mushrooms have released are soft and released some of their liquid, about 5 minutes. Add the garlic and cook for 30 more seconds.
Remove mushrooms, onions and garlic from the skillet with a slotted spoon and place in a bowl.
Leaving the skillet on medium-low heat, add the remaining tablespoon of butter and lime juice to the skillet. Add the shrimp and cook for a few minutes on each side until the shrimp is pink. Turn off the heat.
Return to the skillet the mushrooms, onions and garlic. Pour in the chipotle cream sauce and add the cilantro. Stir well to combine. Taste and adjust seasonings, adding more salt to taste.
Serve over warm cooked wild rice.
Yield: 4-6 servings
Note: Cook the wild rice according to its package directions or your preferred method. If you’ve never cooked it before, here’s what I do: I use a 4-to-1 ratio of water to wild rice, along with a tablespoon of butter and salt. I bring it to a boil uncovered, then cover the pot and let it simmer for about 50 minutes to an hour or until many of the kernels have popped and turned white, and it’s slightly soft enough to eat but still a little chewy.
To make the chipotle cream sauce, in a blender add the half-and-half, sour cream, canned chipotle chile, ground cumin, oregano, ground allspice and cayenne. Blend until smooth and light pink.
In a large skillet, on medium-low heat melt one tablespoon of butter. Add the mushrooms and the onions, and sprinkle with a pinch of salt. While occasionally stirring, cook until onions are translucent and mushrooms have released are soft and released some of their liquid, about 5 minutes. Add the garlic and cook for 30 more seconds.
Remove mushrooms, onions and garlic from the skillet with a slotted spoon and place in a bowl.
Leaving the skillet on medium-low heat, add the remaining tablespoon of butter and lime juice to the skillet. Add the shrimp and cook for a few minutes on each side until the shrimp is pink. Turn off the heat.
Return to the skillet the mushrooms, onions and garlic. Pour in the chipotle cream sauce and add the cilantro. Stir well to combine. Taste and adjust seasonings, adding more salt to taste.
Serve over warm cooked wild rice.
Yield: 4-6 servings
Note: Cook the wild rice according to its package directions or your preferred method. If you’ve never cooked it before, here’s what I do: I use a 4-to-1 ratio of water to wild rice, along with a tablespoon of butter and salt. I bring it to a boil uncovered, then cover the pot and let it simmer for about 50 minutes to an hour or until many of the kernels have popped and turned white, and it’s slightly soft enough to eat but still a little chewy.
At this point, there may still be water in the pot. I turn up the heat a bit and let it cook uncovered until all the water is gone, occasionally stirring. You can make the wild rice ahead of time and then reheat in a microwave or by bringing it to room temperature and stirring it in the warm shrimp and sauce.
# posted by Chelsea @ 6:31 PM 
