Shrimp with Cilantro Cream

By ForkAndTheCork

Ingredients

• 1 Pound 26-30 count shrimp, shelled and deveined
• 2 tablespoons avocado oil (substitute extra virgin olive oil if you don't have avacado)
• 1 cup cilantro stems
• 1 small white onion, julienned
• 1 poblano chile, seeded and julienned
• 2 cloves garlic, slivered thin
• 1 teaspoon fresh oregano, minced
• Pinch ground cumin
• 1 cup heavy cream (I used half and half it it turned out great)
• Salt, to taste
• Juice of 1 lime, to taste
• 1 tablespoon cilantro leaves, minced

Preparation

Step 1

1. Make sure that the shrimp has been patted dry.

2. Place a large saute pan on the stove top over medium heat and add the avocado oil.

3. Add the garlic, onions, and poblano. Cook until lightly golden and tender. Add the cilantro stems, oregano, and cumin.

4. Add the heavy cream and bring to a boil. Cook until the cream is reduced by about 2/3rds and has thickened slightly.

5. Add the shrimp to the pan and cook for 2 minutes until the shrimp have just turned pink. Stir occasionally to coat shrimp with the sauce. Remove from the heat and season with lime juice and salt. Sprinkle with minced cilantro leaves and either serve as an entree’ or serve right from the pan with toothpicks. I served over angel hair pasta.