Since Cinco de Mayo will be here before we know it and since this is a fiesta place, a plan is in the works to inundate this space here with tons of Mexican and Mexican-inspired recipes.
Yes, inundate. That, in my language, translates to 3, maybe 4 recipes tops. In reality, however, that may end up being 1 or 2 recipes, tops.
But you never know, you never know… I might surprise you and come up with 5 or 6 Mexican recipes.
So, in summary…expect either 1 or 2 recipes, or 3 or 4 recipes, or 5 or 6 recipes.
Ooorrr….. well, there’s no other or, I’m afraid.
I just want you to be prepared, that’s all. After all, Cinco de Mayo only comes once a year. And if you run a fiesta blog, then you’re expected to provide Cinco de Mayo recipes.
So, let’s start the inundation with this simple Camarones Chipotle Crema appetizer.
We start simple. We start easy.
Then later in the week, we will jump to tamales.
Mebbe… mebbe… I like saying that. It makes me feel like I belong to the cool crowd. In reality, who knows.
So anyway, this appetizer right here, this Chipotle Cream Shrimp, I sort of dreamed about it for days.
I wanted to make a quick and easy shrimp appetizer that can be elegant enough to serve at a…let’s say…a wedding. Why? I’m not sure. I’m not getting married or anything, I already am. I just like weddings, that’s all.
And since Cinco de Mayo will be here soon enough, I wanted to do a Mexican appetizer. So I consulted Rick Bayless and wouldn’t you know it, he has a recipe for Chipotle Cream Shrimp. I prefer to call it Camarones Chipotle Crema, because let’s face it, that rolls off the tongue so much better.
Whatever you call it, I think it qualifies as something elegant, even though it’s so quick and easy to make.
- 1 lb. shrimp, shelled and deveined
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 tablespoons fresh herbs (cilantro or oregano), chopped
- Salt & pepper to taste
- 1 or 2 chipotle peppers, dried or in adobo sauce
- 1 tablespoon olive oil
- 2 cloves garlic, sliced thin
- ½ cup tomato purée or diced tomatoes
- 2 tablespoons milk
- ⅔ cup heavy cream
- Salt & pepper to taste
- Fresh herbs (chives, cilantro, or oregano), chopped
- Marinate the shrimp in olive oil, garlic, lime juice, herbs, and salt & pepper for 15 minutes.
- Heat a large non-stick sauté pan on high heat. Cook shrimp without crowding the pan. You may need to do it in two batches.
- Cook shrimp for 2 minutes, flip, and cook for another 2 minutes. Set aside.
- If using dried chipotle, soak first in hot water for about 30 minutes or until soft, then seed and chop.
- Heat a sauté pan on medium heat. Add garlic slices and cook slowly until they're soft and golden brown.
- In a food processor or blender, add the garlic, chipotle, tomatoes, and milk. Process until smooth.
- Return to sauté pan, add cream and heat gently on low heat until sauce is completely warmed through. Add chopped fresh herbs and salt & pepper.
- You can add shrimp to mix with the sauce or serve them separately.
Ooo… An inundation you say! ? We had Mexican last night?Enchilladas and tacos! These camarones are picture perfect… Looking forward to more of your inundation!? Sorry I’ve not been over for a while- too many things going on but I’ll be back soon!?
Thanks, Laurena! You’re busy with the allotment, I suppose? I find myself highly distracted by the garden right now. I’ve been out there weeding; I have several bug bites to prove it ??
I would agree these shrimp appetizers are definitely elegant and sure to put a smile on everyone’s face! LOVE them❤️
Thanks, Marisa! Shrimp is always such a treat, isn’t it? I like that it cooks so quickly.
These look gorgeous, Angie, I love your styling, as well as the recipe!
Thanks so much! TGIF, it’s time to party! I’ll be linking up to your party as well ?
Love your photos and can’t wait to try this recipe! Happy Friday!
Thanks, Becky! Let me know how it turns out for you. Have a wonderful weekend!
These are perfect for my tummy. The shrimps are calling my name and I can’t resist.? They look so so good and indeed perfect for fiesta- our Fiesta!?
Thanks so much, Jhuls! I’m so glad you give it your seal of approval ?
These look both elegant and hearty- so they are perfect for any type of party I think- that sauce! Yummy!
Thanks so much, Barrie! That sauce will blow you away! Sooo flavorful!
This shrimp looks amazing! I love shrimp in all kinds of sauces, and this cream sauce sounds great. I am a fan of Rick Bayless’s cooking show on PBS! I also love the background in your photos, it’s so fresh and spring-looking! Happy Fiesta Friday! 🙂
Thanks, Jenny! Rick Bayless is the best! I’ve been a fan for a long time. Thanks for cohosting! I’ll be making my rounds hopefully tomorrow and Sunday. Happy FF!
Rick Bayless is a favorite too and one of these days I hope to eat at one of his restaurants in Chicago. I need more shrimp appetizers and this one sounds so good with the creamy tomato sauce kicked up with the chipotles.
I think you’ll fall in love with this sauce. I’ve even had it with pasta and oh it was good! I’m going to try it with roasted pepper next.
I want to eat about 12 of these right now!!! They look so freaking good! Thanks for sharing on Friday Frenzy!
Lol, Colleen, are you sure?! These are pretty big shrimp. I should have gone medium, would have been easier to eat, honestly 😀
What a delicious recipe! So perfect for Cinco de Mayo 😀 Eb x
Thanks so much, Eb! And thanks for including this in your features! XOXO
Wow!! Pinned – This looks so good!! Thanks for sharing at the What’s for Dinner Party!
Thanks, Helen! Love your party!!
These look ah-mazing! Oh my goodness, so fresh and decadent. I love that they would be the perfect appetizer for a backyard barbecue or a fancy dinner party. Thank you so much for the mouth-watering recipe. I can’t wait to try it out!
Thanks so much, Marie! I’m so glad you gave it your seal of approval 😀 Let me know how they turn out for you!
I don’t know how I missed THIS recipe! What a dish!!
Thanks! That sauce is something! I tried it on pasta, too, and it was omg, so good! I’ll post the recipe I guess eventually 😀 Dried chipotle is the key. The flavor is so much more pronounced. I think I’ll grind some into powder and sprinkle it everywhere!
I have shrimp in the freezer! How lucky is that as I know I HAVE to make this as it is just a bit far between our tables! I can’t stop thinking about how delicious this sounds 🙂
Thanks, Petra! The sauce is really, really good!!
I love this recipe, I sautéed mushrooms and onions, then added it to the sauce. I served it with cauliflower rice. Now I have a delicious Keto dinner, thank you!
Oh, that sounds wonderful with onions and mushrooms! I should give that a try. Over cauliflower rice, too? Sounds like a winner! So glad you enjoyed the recipe, and thanks for letting me know.