Ingredients:

3/4 cup Media Crema

1/4 cup finely chopped cilantro

2 teaspoons Granulated Chicken Flavor Bouillon – divided use

1 tablespoon plus 1/2 teaspoon lemon juice – divided use

2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, thinly sliced

1 pound raw medium shrimp, peeled and deveined

1 to 2 tablespoons chopped canned chipotle chiles with adobo sauce

5 slices Toasted Bread

Cilantro leaves

Directions:

Combine media crema, cilantro, 1 teaspoon bouillon and 1/2 teaspoon lemon juice in small bowl; set aside. Heat oil in large skillet over medium heat. Add onion and garlic; cook, stirring frequently, for 5 minutes or until soft. Add shrimp; cook for 3 to 4 minutes or until shrimp curl and turn pink. Add chiles, remaining 1 tablespoon lemon juice and remaining bouillon. Cook, stirring frequently, for 1 minute or until heated through. Spoon media crema mixture over toast. Top with shrimp. Garnish with cilantro leaves.

Serves 6

Ingredients:

1 lb. thin spaghetti or angel hair pasta

1 lb. medium shrimp, cleaned, peeled and deveined

5 T olive oil

1/4 cup white wine

4 clove garlic, peeled and sliced

1/2 tsp. red pepper flakes

1 pint grape or small cherry tomatoes

1-2 jars marinated artichokes, drained

coarse ground salt

coarse ground pepper, 1/2 tsp.

1 T flat leaf parsley, chopped

1 T butter
1/2 c Parmesan Reggiano, shredded

Directions:

Cook noodles according to package directions. Meanwhile heat oil in large nonstick saute pan. Add garlic and and pepper flakes. Saute until garlic is golden. Remove from oil and place in your pasta serving bowl. Add shrimp and quickly saute until shrimp is opaque, about 2 minutes. Add tomatoes and cook, stirring for about 3 minutes. Tomatoes will start to split which you can help along by pressing down with a spoon on a few. Drain artichokes and add them and wine to mixture, stirring just until heated through. Put in serving bowl and toss with drained spaghetti, parmesan, butter, parsley, Season to taste with coarse ground salt and pepper.