Grilled Shrimp with Chile Cream Sauce
Chef Steve Collins
Makes 2 servings
1 pound large shrimp, peeled and deveined
juice and zest of one lime
1 tablespoon toasted sesame oil
salt and freshly ground black pepper
1 tablespoon olive oil
1 medium white onion, diced
1 garlic clove, minced
3 Roma tomatoes, roasted
2 tablespoons chipotle from canned chipotle in adobo sauce (more if you like it hotter)
1/3 cup dry white wine
1/2 cup heavy cream
Season the shrimp with the lime juice, sesame oil, salt and pepper. Set aside to marinate for about 30 minutes. Reserve the marinade liquid.
To make the sauce:
Heat the oil in a sautÃ© pan. Add the diced onion and cook until soft (about 3 minutes). Add the garlic and cook for another minute. In a blender, blend the roasted tomatoes and chipotles. Add the tomato/chipotle mixture, the wine and the reserved marinade to the sautÃ© pan and cook over high heat for about 6 minutes, stirring and scraping the bottom of the pan to prevent sticking, Reduce heat to low and stir in the cream. Heat thoroughly (about two more minutes).
Prepare the grill. Either skewer* the shrimp or use a grill wok or grill basket. My favorite method is to use a grill basket as it is easier. When the grill is ready cook the shrimp until they turn bright pink (about two minutes). Turn and cook another two minutes. Serve with the sauce.
- If you are using skewers, soak them in water for about 20 minutes to prevent burning.