Directions
- 1Add mayonnaise and sour cream to a food processor. If you're dairy-free, use cashew sour cream.
- 2Add two chipotle peppers and a little adobo sauce for extra kick. If using chipotle powder, use 1 teaspoon.
- 3Add the juice of half a lime (about 1 tablespoon), one peeled garlic clove, and a generous pinch of salt.
- 4Blend until it's all pureed and creamy.
- 5Slice one red bell pepper, remove seeds and membrane, and roughly chop it.
- 6Slice three green onions and place the white parts in one bowl and the green parts in another bowl for garnish.
- 7Chop one jalapeno pepper and 1 tablespoon of fresh cilantro.
- 8Add water to a pot and bring to a boil, then rinse some rice and add it to the pot.
- 9Add a couple of tablespoons of olive oil to a saute pan on medium heat.
- 10Add one pound of peeled and deveined shrimp to the pan and cook for two to three minutes per side, until opaque and pink.
- 11Remove the shrimp to a bowl.
- 12Add the diced red bell pepper to the pan and cook for four to five minutes until it begins to soften.
- 13Add the white parts of the green onion, three minced garlic cloves, and salt and pepper to the pan. Stir and cook for another two minutes.
- 14Pour the chipotle sauce and half a cup of milk (or dairy-free cashew milk) into the pan. Stir to combine.
- 15Add the cooked shrimp back to the pan to warm through.
- 16Remove from heat and add the remaining green onion, cilantro, and sliced jalapeno pepper as garnish.
- 17Serve over rice or cauliflower rice, drizzling more sauce on top.
Ingredients
- 0.25 cup mayonnaise
- 1 cup sour cream
- 2 chipotle peppers in adobo sauce
- 1 smidge adobo sauce
- 0.5 lime
- 1 tablespoon lime juice
- 1 garlic clove
- 1 generous pinch salt
- 1 red bell pepper
- 3 green onions
- 1 tablespoon cilantro
- 1 jalapeno pepper
- 1 pot water
- 1 rinses rice
- 2 tablespoons olive oil
- 1 pound shrimp
- 0.5 cup milk
Equipment
food processorsaute panknifecutting boardpot
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