Chipotle Cream Shrimp - cooking recipe

Ingredients

1 cup all-purpose flour
4 tablespoons finely chopped fresh cilantro (optional)
salt & freshly ground black pepper
2 lbs large raw shrimp, peeled but tails in tact and deveined (13 to 15 per pound)
6 tablespoons unsalted butter
1/4 cup dry white wine
1 cup heavy cream
2 tablespoons chopped canned chipotle chiles in adobo
2 garlic cloves, minced
1 1/2 tablespoons Worcestershire sauce

Preparation

Put the flour in a shallow bowl. Add 3 tablespoons of the cilantro, 1 teaspoon salt, and 1 teaspoon pepper and toss to combine. Add the shrimp and toss to coat.
Melt the butter in a large heavy saute pan over medium-high heat. Add the shrimp and saute for 5 minutes, or until golden brown and just cooked through (mine took less time). Transfer the shrimp to a plate.
Add the wine to the same pan and boil for 2 minutes, or until slightly reduced.
Return the shrimp to the pan and toss to coat them with the chipotle sauce. Season to taste with salt and pepper. Sprinkle with the remaining 1 tablespoon cilantro, and serve.