Description
Indulge in the irresistible flavors of creamy garlic shrimp with this easy-to-follow recipe. Learn how to make this delicious dish at home today!
Ingredients
- 500g (1 lb) peeled prawns/shrimp, large/jumbo best
- 1 garlic clove, finely minced
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 15g (1 tbsp) unsalted butter
- 2 garlic cloves, finely minced
- 15g (1 tbsp) unsalted butter
- 1/4 cup dry white grape juice (or more chicken stock)
- 1/2 cup chicken or vegetable stock/broth, low sodium
- 1 cup heavy/thickened cream
- 1/2 cup vegetarian hard cheese, finely grated (grate your own)
- 2 tbsp parsley, finely chopped
Instructions
- Combine the shrimp, minced garlic, olive oil, and black pepper in a bowl. Mix well and let it rest for 20 minutes if possible, but not longer.
- Add the salt just before you start cooking.
- In a large frying pan over medium-high heat, melt 1 tablespoon of unsalted butter. Place half of the shrimp in the pan and cook for 1 minute on each side, then take them out.
- Do the same with the remaining shrimp (additional unsalted butter shouldn’t be needed), then remove them. Scrape any leftover garlic from the pan and mix it with the cooked shrimp.
- Add more unsalted butter to the pan and let it melt. Stir in the garlic and cook for 30 seconds or until it turns a light golden color.
- Pour in the white grape juice and increase the heat to high. Bring it to a simmer, stirring the bottom of the pan to incorporate all the browned bits into the sauce. Cook for about a minute until it’s nearly evaporated and the aroma is gone.
- Pour in the chicken stock and cook down until mostly evaporated, leaving a thin layer on the skillet’s surface.
- Stir in the cream and let it simmer over medium heat for 2 minutes until it thickens slightly.
- Mix in the cheese, then return the shrimp to the pan. Taste the sauce and adjust salt and pepper if needed.
- Serve with parsley sprinkled on top, along with mashed potatoes or a similar dish to absorb the delicious sauce!
Notes
- Pat dry the shrimp before marinating to prevent excess moisture.
- Use freshly grated vegetarian hard cheese for the best sauce flavor and texture.
- Be cautious not to overcook the shrimp, as they can become tough if left on the heat too long.
