This Mexican shrimp dish is an elegant restaurant-quality treat. I've only used three ingredients and it takes less than 30 minutes from start to table.
Mom made some saffron rice to go with it and once the shrimp was gone, I still loved the rice mixed in with the chipotle cream sauce. It was delicious. Be sure to eat every drop!
I purposely used coconut cream for this recipe because I wanted to make a non dairy version. The typical recipe uses heavy cream so don't hesitate to use that instead, if you prefer.
Be sure to check out the chile pepper tips if you don't like or can't find chipotle.
