Chipotle Lime Shrimp

In the tradition of being slow to the punch when it comes to seasonal articles, it's just now occurred to me that, this being Lent and all, I might oughta publish a fish recipe. Duh.

Anyway, I recently came up with these for that shrimp-loving Nice Boy I Married, and he thought they were great:

Chipotle Lime Shrimp

1 tablespoon olive oil
1/2 tablespoon butter
1/2 pound E-Z Peel shrimp
1 chipotle chili canned in adobo, minced
1 tablespoon lime juice
1/4 teaspoon ground cumin
guar or xanthan
1 tablespoon minced cilantro

Put your big, heavy skillet over low heat, and add the olive oil and butter. When the butter melts, swirl them together to cover the bottom of the pan, and add your shrimp in a single layer.

While the shrimp are stewing gently in the butter and oil, mince your chipotle.

Okay, the shrimp are pink on one side. Flip 'em! Let 'em sit another three minutes or so.

When the shrimp are pink through, stir in the minced chipotle, the lime juice, and the cumin. Let the whole thing cook another minute over lowest possible heat while you wash your hands well with soap and water to get the hot pepper off of them.

Thicken the juice in the pan to the texture of heavy cream with a little sprinkle of guar or xanthan.

Dish 'em up, scatter the cilantro over 'em, and serve with plenty of napkins.
- - - - - - - - - - - - - - - - - - -

1-2 servings. If you eat all of these yourself, you'll get 418 Calories; 23g Fat ; 47g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3 grams usable carb.