Chipotle Cream Shrimp



Happy Friday! Here we are at another weekend and this is my last weekend before going back to work. I am sad that I won’t be with my girls as much as I have been, but I will be happy to get back on a schedule!

Wednesday was great! My daughters, best friend and I went to Geneva which has the cutest little stores and boutiques. Of course we bought a few things. We ate at our favorite tavern there. I can say that I had the first macaron in my life there…how could I have never had one before? It was raspberry flavored and the best thing I have ever had! The crunchiness on the outside and the softer middle of the cookies were divine! I have found my new favorite treat!

I must admit that we also had gelato at the cutest place. The ambiance was calming and whimsical. We did a lot of walking so we needed sustenance for the ride home! We each ordered a different flavor so we can all “taste test” them. They were all delicious!

I kept my word and bought my daughters school uniforms yesterday. One more thing checked off the school list! Now I just need to clean out all her darn drawers and organize those before school starts…I have time.

Do you like shrimp? I love shrimp any way it is cooked. I know some people who don’t like shrimp and I’m like really…what is not to love about them? Shrimp are so versatile for cooking. This creamy shrimp was da bomb!

I could have eaten this large bowl all by myself with just a spoon…but I made tacos instead.

I garnished the tacos with cilantro and onion.

Chipotle Cream Shrimp


3 garlic cloves, unpeeled
1/2 of a 15-ounce can tomatoes in juice (preferably fire-roasted), lightly  drained
2 to 3 canned chipotle chiles en adobo, removed from their canning liquid, seeded if you wish and roughly chopped
1 tablespoon olive or vegetable oil
2/3 cup Mexican crema, creme fraiche or heavy (whipping) cream
3/4 teaspoon (or more) fresh black pepper
1/2 teaspoon Mexican oregano
1 1/4 pounds medium-to-large shrimp, peeled and (if you like) deveined, cut into 1/2-inch pieces
12 warm corn tortillas


Roast the unpeeled garlic in an ungreased small skillet over medium heat, turning from time to time, until completely soft and blackened in places, about 15 minutes; cool and peel. In a blender or food processor, combine the garlic, tomatoes and chipotle chiles; blend to a smooth puree.  In a medium (10-inch) skillet, heat the oil over medium-high.  Add the puree and stir until reduced to the consistency of tomato paste, 5 minutes or so.  Stir in the cream, pepper and oregano, reduce the heat to medium and let simmer for several minutes for the flavors to come together.  Taste and season with salt, usually 1/2 teaspoon.  Add the shrimp and stir until they are just cooked through (just losing their translucency at the center), about 3 minutes.  Serve immediately with warm tortillas.

This recipe was too easy! I followed the recipe exactly and unfortunately it was too spicy for my family…awwww. It was just right for me! Next time I will cut down on the chipotle pepper.

Have a great day!



Recipe Source Rick Bayless


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