Shrimp with Chipotle Cream

Ingredients

• 3 TBSP olive oil
• 2 cloves garlic, minced or pressed
• 1 tsp dried oregano
• 1 tsp granulated onion powder
• 2 TBSP fresh lime juice
• grated zest of one lime
• 1 lb shrimp, thawed and peeled (or 4 chicken breast halves)
• 1 TBSP unsalted butter
• 1 TBSP olive oil
• 2½ cups sour cream or good quality plain yogurt like Brown Cow®
• 2 chipotle chiles, finely chopped
• 2 cloves garlic, pressed
• Juice of ½ lime
• Chopped cilantro

Instructions

1. Combine first 6 ingredients in a large resealable plastic bag. Place shrimp in bag. Turn bag to coat shrimp well. Refrigerate and marinate for 1/2 hour (for chicken 1-2 hours, turning occasionally).
2. Make the sauce. Stir together sour cream, chipotles, garlic, and lime. Heat if you like, but don’t let it boil.
3. Remove shrimp from marinade and drain well. In a large skillet, on medium high, heat the TBSP of butter and oil. Sauté until the shrimp is just done (slightly curled, opaque, and pink).
4. Place on dish, drizzle with chipotle cream. Sprinkle with cilantro
5. Serving suggestions – with side of pasta or grits and baby spinach. The chipotle cream is good with all of it.
6. Note: If using chicken, skin and bone it (you’ve got to remove the bones some time!). Save the bones for stock (freeze if you don’t have time to work with them). Brown chicken on both sides, add 1/4 cup water to pan, cover and simmer about 20 minutes, depending on the thickness of the meat. Juices will run clear when pricked with a fork. Place a little of the sour cream mixture on each piece and cook 3 to 5 min longer to set the sour cream.