Serves 4
2 cups white rice, cooked
2 ounces butter
3 large cloves fresh garlic, chopped
40 raw shrimp, deveined and tails removed
1 pint heavy cream (or half-and-half)
1 teaspoon seasoned salt
1/2 cup grated Parmesan cheese
2 tablespoons chipotle peppers in adobo sauce, puréed in blender
4 Roma tomatoes, chopped
1 bunch green onions, thinly sliced partway into the green
Tortilla strips, for garnish
.
Prepare rice according to package directions and set aside.
In a large sauté pan over medium heat, melt butter.
Add garlic and shrimp and sauté for about 1 minute. Add cream, salt,
Parmesan cheese and 1 to 2 tablespoons of puréed chipotles depending on
amount of heat desired.
Bring mixture to soft boil. Remove pan from heat when cream begins to stick
to the spoon.
Spread cooked rice in bottom of serving dish and cover with chipotle shrimp
mixture.
Sprinkle tomatoes and green onions over all, and garnish with tortilla
strips.
Source: Bubba Gump’s