Pan-Roasted Shrimp with Chile Cream Sauce

I'm convinced that the very best meals are those that include ALL of the 5 flavors our taste buds recognize. I mean, it makes sense to get everyone involved in the party, right? This dish covers everything. Sweet, salty, savory, sour and bitter--just the right amount of each, and it even has several different textures going on, which is perhaps a discussion for a different day, but equally as much fun as the variety of flavors. If your taste buds like to party as much as mine do, offer them this meal. They will love you for it. :-)


2 Tablespoons butter

2 Tablespoons olive oil

1-1/2 to 2 pounds shrimp, peeled and de-veined

Tony Chachere's seasoning

Old Bay seasoning

1 large poblano pepper, seeded and diced

1/2 cup coconut flour

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 cup dry white wine (don't worry--the alcohol cooks out, but you can substitute chicken broth or white wine vinegar if you like)

1 cup heavy cream

1 Tablespoon Worcestershire

zest of 1 lime


1. Melt butter and oil in cast iron or nonstick pan over medium heat. Season shrimp with Tony Chachere's and Old Bay seasonings and cook in butter/oil combination until just pink and opaque, about 2 minutes on each side. Remove shrimp from pan.

2. Add diced poblano to pan and cook until it begins to soften and become fragrant (don't char or it will become bitter.) Add coconut flour and stir until smooth (you may need to add a bit more butter and oil to create a nice roux.)

3. Once the flour mixture is nice and smooth, add wine and cook until slightly reduced.

4. Add heavy cream, salt, garlic powder, pepper and Worcestershire. Simmer until well combined and heated through. 

5. Add shrimp into sauce and simmer gently until heated through. 

6. Serve over rice, pasta, or my favorite: QUINOA! Finish with Tony Chachere's seasoning and a sprinkle of lime zest.