Spicy Creamy Shrimp

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My hubs will gobble down almost anything spicy. So why not toss a shrimp recipe in tonight.

I added our homemade pepper shake to this ….. alittle too much for my liking but it was still amazeballs.

This Spicy Creamy Shrimp recipe, I modified from Food My Muse got the Make Again Approval.

Ingredients

1 lb shrimp (peeled and deveined, save the shells)

1 tsp paprika

1 tsp seasoned salt

4 Tbsp butter

4 Tbsp flour

2c whole milk

3 c seafood stock (start with 2 and add more if you want to thin it down)

2 Tbsp chipotle in adobo (half if you prefer it less spicy)

4 Tbsp tomato paste

1 tsp oregano

1 Green Onion (chopped), as well as some for garnish

1 tsp Pepper Shake

Salt and Pepper to taste

Cooked Pasta or Rice (to serve over)

Ingredients for stock

Shrimp shells

Any veggies you have (I use onion, celery, garlic and carrot)

1 bay leaf

1 tsp Pepper Shake

1/3 c White Wine

4 c water

1 tsp Peppercorns

Salt to taste

Directions

1. Sauté your veggies and shells for stock for 5 min. Add white wine and reduce by half. Add in the spices and water and bring to a boil, simmering covered for as long as you can.

2. Season your shrimp with the paprika and seasoned salt.

3. Sear your shrimp per side on a hot skillet. Do not overcook. Put in a bowl to rest.

4. Melt the butter with the flour to make a rue, add in oregano and shallots and cook for 2-3 min.

5. Add in tomato paste and chipotle and cook for 2 min.

6. Add in milk and seafood stock. Bring to a boil so it thickens, if you want it thinner, add more stock.

7. Add in shrimp with the juices it collected in bowl.

8. Add in pepper shake and herbs.

9. Serve over pasta or rice and garnish with green onion.

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