Ingredients

4 servings

• 1 cup all-purpose flour
• 4 tablespoons chopped fresh cilantro, divided
• 1-1/4 teaspoons salt, divided
• 1 teaspoon black pepper
• 2 pounds raw jumbo shrimp, peeled, deveined, and tails left on
• 6 tablespoons (3/4 stick) butter
• 1/4 cup dry white wine
• 1 cup heavy cream
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chopped canned chipotle peppers in adobo sauce
• 2 garlic cloves, minced

Directions

1. In a shallow dish, combine the flour, 3 tablespoons cilantro, 1 teaspoon each of salt and black pepper; mix well. Add shrimp in small batches and toss until evenly coated.
2.  Melt butter in a large skillet over medium-high heat. Add shrimp and sauté 2 to 3 minutes per side, or until golden and cooked through. Transfer shrimp to a plate.
3. Add wine to skillet and stir for 1 minute, or until slightly thickened. Stir in heavy cream, Worcestershire sauce, chipotles, garlic, and remaining 1/4 teaspoon salt, and cook 1 to 2 minutes, or until heated through.
4. Spoon sauce over shrimp and sprinkle with remaining 1 tablespoon cilantro. Serve immediately with rice.

Recipe from "Fresh Mexico" cookbook, courtesy of Chef Marcela Valladolid

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