Chipotle Orange Shrimp with Cilantro Rice

• chipotle pepper (or half of one pepper, for a less spicy version)↗1
• heavy cream↗0.75 cup
• cloves garlic↗2
• salt↗0.5 teaspoon
• zest of one orange↗1
• a drizzle of olive oil
• uncooked shrimp, tails removed, patted dry↗1 pound
• cumin↗0.5 teaspoon
• white rice (I like jasmine rice or just plain long grain rice)↗1.5 cup
• chopped cilantro0.5 cup
• small cucumbers (or one large), thinly sliced2
• olive oil↗1 tablespoon
• white vinegar↗2 tablespoon
• sugar↗1 tablespoon
• salt↗0.5 teaspoon

Step-by-step instructions

1. 1

   Cucumbers: Toss together all the cucumber ingredients. Set aside.

2. 2

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

3. 3

   Rice: 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

   Shrimp: 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

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