Our Military Life Blog

Creamy Spicy Baja Shrimp

•1 lb shrimp (keep the shells)
•1 tsp paprika
•1 tsp salt
•2 tbsp butter
•2 tbsp flour
•1 cup milk
•2 cups seafood stock (start with 1 and add more if you want to thin it down)
•2 tbsp chipotle in adobo
•2 tbsp tomato paste
•1 tsp oregano
•1 shallot (chopped).
•Salt and pepper to taste.
•1 tsp crushed red peppers
•2 tbsp cilantro and chives

Ingredients for stock:
•Shrimp shells
•Any veggies you have onion, leeks, tomato, parsley, celery, garlic and carrot)
•1 bay leaf
•1 chile de arbol
•1/3 cup white wine
•3 cups water
•Black peppercorns and salt


1. Sautée all vegetables for stock with shrimp shells for 3-5 min. Use the white wine ti deglaze and reduce by half. Add in the rest of the spices and water. Bring to a boil and simmer covered for as long as you can.

2. Season your shrimp with the paprika and seasoned salt. Sear Shrimp for 2 minutes.

3. Melt the butter and stir in with the flour, add in oregano, shallots and cook for 2-3 min.

4. Add in tomato paste and chipotle. Cook for 2 min. Add in milk and seafood stock.

5. Bring to a boil so it thickens, if you need more add more stock.

6. Add in shrimp, crushed red peppers and herbs.

7. Serve over rice.

Rachel S