Shrimp is the fruit of the sea......

As best said by Bubba......."You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."
So, what better way to memorialize good ol' Bubba....well, give him his own shrimp dish. Voila! Bubba Gump Chipotle Shrimp.
I had the treat of not having to make this week's NEW DISH OF THE WEEK (I feel like this should be said by those Monster Truck Announcers......"Sunday! Sunday! Sunday!") *ahem* Anyway.....my mom and sister were in town to play with Kiera and my treat was sleeping in and having some one else do the cookin'. YEE HAW! Now THAT is a vacation - can I get a "what-what" from all the mommys out there!?
So, we had this dish over rice, but I sure it would be great over any pasta or even raviolis. But it was deeee-lish! This is one to put on next weeks menu list! Enjoy!

Yummo four stars for this one and a little bonus star for not having to cook. Tee hee. P.S. You will need to throw out the diet for this meal!

Serves 4

2 cups white rice
2 oz butter
3 large cloves of garlic, chopped
40 raw shrimp, deveines and deshelled (no tails)
1 pint heave cream
1 teaspoon seasoned salt
1/2 cup grated parmesan cheese ( I use A LOT more for creaminess)
2 Tablespoons chipotle peppers in adobo sauce, pureed in blender
1 bunch green onion, chopped

Prep. rice and set aside.
In large saute pan over MED heat, melt butter. Add garlic and shrimp, saute for about 1 min. Add cream, salt,
parmesan cheese and 2 tablespoons chipotle peppers, more can be added for extra spice. Bring to soft boil. Remove from heat when cream begins to stick to spoon. Spread cooked rice in plate and cover with chipotle shrimp mixture. Sprinkle with green onions. Diced roma tomatoes can be used as well to garnish.