Chipotle Orange Shrimp with Cilantro Rice

Ingredients

• 1 chipotle pepper (or half of one pepper, for a less spicy version)
• 3/4 cup heavy cream
• 2 cloves garlic
• 1/2 teaspoon salt
• zest of one orange
• a drizzle of olive oil
• 1 pound uncooked shrimp, tails removed, patted dry
• 1/2 teaspoon cumin
• 1 1/2 cups white rice (I like jasmine rice or just plain long grain rice)
• 1/2 cup chopped cilantro
• 2 small cucumbers (or one large), thinly sliced
• 1 tablespoon olive oil
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

Steps

1. 1

   Toss together all the cucumber ingredients. Set aside.

2. 2

   Blend sauce ingredients together until mostly smooth. But don’t overblend! See notes.

3. 3

   Cook rice according to package directions. Stir in cilantro and salt to taste (+ add lime juice, or the juice of the zested orange, if you want some citrus goodness in there).

4. 4

   Heat the oil over medium high heat. Add the shrimp and sauté for 2 minutes on each side, sprinkling with the cumin, plus some salt and pepper.

5. 5

   Add the sauce and simmer for another 5 minutes or so. Serve shrimp over rice, with a salad or some fresh zippy cucumbers.