Creamy Garlic Shrimp
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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Ingredients
- 2 tablespoons unsalted butter
- 1 pound (after peeling) raw shrimp (I used 31-40 count per pound size, thawed if frozen and deveined (see note 1))
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cloves garlic (minced)
- ¾ cup vegetable stock (or chicken stock (see note 2))
- 1 cup heavy cream ((double cream in the UK))
- ½ cup grated parmesan cheese (freshly grated)
- 1 tablespoon chopped fresh parsley (for garnish)
Method
- In a large skillet over medium high heat, melt the butter and add the shrimp.
- Season with salt and pepper, and cook for 2-3 minutes or until opaque. Do not over cook. Remove onto a plate and set aside.
- To the same skillet, add garlic, and sauté for 30 seconds.
- Add the stock, and bring to a simmer and reduce for a few minutes. When reduced in half, add the heavy cream and simmer on medium heat until it thickens (1-2 minutes). Stir in the parmesan (keep in mind that this will help the sauce thicken more).
- Add the cooked shrimp back to the skillet, and stir them with the sauce so they’re coated. Taste the sauce and adjust seasonings to your preference (salt and pepper). Remove from heat, garnish with fresh parsley and serve over rice, mashed potatoes or polenta.