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Chipotle Shrimp. 2 chipotle chiles, plus 2 Tbsp. adobo sauce (from 1 [7-oz.] can) 6 Tbsp. (3 oz.) tequila or chicken stock. ¼ cup fresh lime juice (from about 2 limes)
The chipotle chicken burrito includes grilled chicken, beans, cilantro lime rice, cheddar cheese, sour cream, and zesty red sauce. You can also get a vegetarian bean, cheese, and rice burrito ...
The Chipotle Carne Asada Steak Burrito is filled with grilled carne asada, beans, cilantro lime rice, chipotle sauce, and sour cream, and it's grilled after wrapping. ... Lemon Garlic Shrimp ...
2. Turn the heat to high, add the shrimp (in batches if necessary), and cook them for 1 minute on each side. Return all the shrimp to the skillet, lower the heat to medium, and pour the Chile Colorado Sauce and heavy cream over them. Cook until the shrimp are just cooked through, about 5 minutes. 3. Scoop out the shrimp with a slotted spoon and ...
Creamy Pesto Shrimp with Gnocchi & Peas. Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall ... Enchilada sauce and chipotle peppers in adobo work as a "chili starter ...
Stir the sour cream and chile pepper in a small bowl. Heat the oil in a 6-quart sauce pot over medium heat. Add the onion and cook for 4 minutes. Add the garlic and cook for 30 seconds. Stir the broth, cilantro, lime juice and avocados in the sauce pot. Heat to a boil. Place 1/2 of the avocado mixture in a blender or food processor.
The sauce — a combination of mayo, heavy cream, lemon juice and honey — is luscious, yet not too heavy. Serve with jasmine rice on the side for a complete and satisfying meal.
MAKE THE CHIPOTLE CREMA: Combine the sour cream, chipotle chile, lime juice, ½ tsp salt, and the cumin in a food processor or blender and purée until well combined and smooth. Thin out the crema with 2 to 3 tbsp of water until it reaches a consistency that is easy to drizzle but still has some body. Season with more salt, if necessary.
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