1 Cup All-Purpose Flour
4 Tablespoons Chopped Fresh Cilantro, Divided
1-1/4 Teaspoons Salt, Divided
1 Teaspoon Black Pepper
2 Pounds Raw Jumbo Shrimp, Peeled, Deveined, and Tails Left On
6 Tablespoons ( 3/4 Stick ) Butter
1/4 Cup Dry White Wine
1 Cup Heavy Cream
2 Table Worcestershire Sauce
2 Tablespoons Chopped Canned Chipotle Peppers in Adobo Sauce
2 Garlic Cloves, Minced
Step 1. In a shallow dish, combine the flour, 3 tablespoons cilantro, 1 teaspoon each of salt and another black pepper; mix well. Add shrimp in small batches and toss until evenly coated.
Step 2. Melt butter in a large skillet over medium-high heat. Add shrimp and saute' 2 to 3 minutes per side, or until golden and cooked through. Transfer shrimp to plate.
Step 3. Add wine to skillet and stir for 1 minute or until slightly thickened. Stir in heavy cream, Worcestershire sauce, chipotles, garlic and remaining 1/4 teaspoon salt and cook 1 to 2 minutes or until heated through.
Step 4. Spoon sauce over shrimp and sprinkle with remaining 1 tablespoon cilantro. Serve immediately with rice.
Recipe from "Fresh Mexico" cookbook, courtesy of Chef Marcela Valladolid.