The shrimp part of this recipe was inspired by one from Cooking Light (which was so spicy I couldn’t eat it). The recipe below is not too spicy PROMISE!
Creamy Chipotle-Orange Shrimp over Potato Bacon Hash
2/3 cup half-and-half (can use fat free)
1/4 of a chipotle chile, canned in adobo sauce
1 T grated orange rind
extra virgin olive oil in an oil mister (alternatively you can use olive oil PAM)
1 1/2 lb peeled and deveined large shrimp
cumin, chili powder, kosher salt, Old Bay
2 T chopped fresh cilantro
4 slices bacon, chopped
2 lbs red skinned potatoes, 1/4-in diced
2 T olive oil
kosher salt, fresh cracked pepper, chili powder, Old Bay
1/3 c red bell pepper, finely diced
For the hash:
Heat oven to 400. In a large saute pan, cook the bacon until fat is well rendered but bacon is not crispy. Add the potatoes and olive oil and toss together. Season well. Put the pan in the oven, cover, and cook ~15 min on medium-high heat until potatoes are cooked through, stirring every 5min. Put pan back on the stovetop, add the red bell pepper and sauté ~1min. Serve.
For the shrimp:
Place first 3 ingredients in a blender; process until smooth.
Heat a large nonstick skillet over medium-high heat. Coat pan with oil spray; add shrimp. Coat shrimp with oil spray; season well with cumin, chili powder, Old Bay, and salt. Sauté ~4 min until shrimp are done, stirring frequently. Transfer shrimp to a plate. Reduce heat to medium, add half-and-half mixture to pan, and cook 1 min, stirring constantly.
Put a mound of hash on each plate. Top with shrimp; spoon some sauce over, and sprinkle with cilantro. Done! Serve 4.