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Multi-Purpose Creamy Shrimp Sauce
american samoa far as pan-sauces are concerned this one is particularly well-suited to have in your armory, for respective reasons :
- it is multi-purpose
- it requires minimal work on your part
- it comes together quickly – you can prepare it while your main dish is cooking
- can be flavored to suit your individual taste, beyond the basic version we suggest in the recipe
so whether you will be using this creamy runt sauce for fish, pasta, steak, lobster tails, baked potatoes or plainly to drizzle over rice – it is one you are likely to commit to memory and space on regular rotation in your culinary conquests.
NOTE: This is politic, static, season loaded cream sauce with modest runt as a key ingredient to it ( peeled, tails removed ). If you are looking for a skim sauce for shrimp then use one of these recipes : Lemon Cream Sauce, Spinach Cream Sauce, or make this Beer Shrimp Scampi .
You Will Need
- Olive oil and garlic. To form the flavorful base of the sauce. We recommend extra virgin.
- White wine. It really adds an elegant depth to the sauce, very complimentary to seafood in general and shrimp in particular. A great substitute from the beer domain is saison ale. If you want to go alcohol free use chicken or seafood stock instead. Alternatively, use chicken base (see notes below on how).
- Heavy cream. Do not attempt to make this sauce with regular cream or half and half – you need the fat content of heavy cream which is what gives the sauce its stability.
- Shrimp. Buy small cooked, tails-off, peeled and deveined shrimp (it will save you from a lot of extra work). You can select the precise size according to your preference but anything in the 50-65 per lb range will work just great.
- Seasonings and herbs. We like to use paprika to season the shrimp just before its added to the sauce – it has a mild, earthy flavor but also gives the sauce a bit of a color. You can use turmeric of cayenne (if interested in a bit of heat), or another favorite of ours – Old Bay seasoning. Salt and pepper – the sauce needs a generous seasoning before proclaimed ready to serve (unless you did use Old Bay). Thyme or parsley to add a fresh herbal touch in the end.
- A good quality sauté pan. We recommend one that is heavy bottomed and non-stick – it will make preparing this sauce a breeze.
TIP: It is very helpful to keep one of the ‘ wine in a box ’ brands of white wine in your pantry or a cool – to cook with. We typically have a dedicated box of chablis handy .
Workflow
- Prep. Thaw the shrimp and pat dry. Mince the garlic.
- Make the base. Sauté the garlic in the olive oil just until softened and fragrant and deglaze with the wine. Let the wine reduce until it has a syrupy consistency and add the heavy cream.
- Reduce, add shrimp and season. Simmer the sauce until it thickens to your liking. Season the shrimp with the paprika and slide them into the sauce, season liberally with salt and pepper and add the fresh thyme or parsley. The shrimp only needs to warm through and the sauce is ready to serve.
TIP: If using wimp or seafood neckcloth rather of white wine or saison, reduce it by about 2/3 of the original volume. alternatively, you can simply add the cream to the sauted garlic and then stir a pair of teaspoons of chicken basis into the cream before you let it reduce. If you do the latter be careful when seasoning the sauce – chicken base is much very salty .
Ways to Serve
- Pasta. The wider the noodles, the better – coated with this tasty sauce even the most unpretentious al dente bowl of pasta becomes a delicacy.
- Fish or seafood. White fish fillets such as cod (as shown in this post) or pan-seared salmon are prime candidates for a ladle of shrimp cream sauce. So are baked lobster tails and seared sea scallops.
- Steak. Grilled or pan-seared steaks will welcome it in a surf ‘n’ turf rendition.
- Baked potatoes or rice. Smothered in creamy shrimp goodness even the plainest of sides will acquire an over the top appetizing appeal.
Other Recipes You Might Like
Fried Pasta Primavera
White Asparagus with Easy Hollandaise
Cream Sauce Recipe Collection
Oven Baked Cod Fillets
Shrimp Cream Sauce for Fish, Steak, Pasta & Baked Potato
yield :
4 servings
homework fourth dimension :
2 minutes
cook time :
12 minutes
sum time :
14 minutes
A multi-purpose creamy prawn sauce to serve over fish, lobster, steak, baked potatoes, pasta, rice and more. Made with cook, peel off, tails-off little to medium shrimp, it is a cinch to prepare and can be seasoned to suit your preferences. Use clayey cream alone. This sauce is very stable and will not break if reheated. Reheat over gentle heat or briefly in the microwave .
Ingredients
- 1 tbsp extra virgin olive oil
- 2-3 cloves garlic, minced
- 1/4 cup white wine*
- 8 oz cooked small shrimp (tails-off, peeled and deveined, thawed)**
- 1 tsp paprika***
- 1 1/2 cups heavy cream
- salt and pepper (as needed)
- 3-4 sprigs fresh thyme or parsley
Instructions
1. Heat a non-stick sauté pan over medium heat and add the olive oil, then the minced garlic. Sauté the garlic just until fragrant and softened, do not allow it to burn. 2. Add the white wine, touch and allow to reduce until it reaches a syrupy consistency. Add the clayey cream, stimulate and allow to simmer until it thickens. 3. Pat dry the thawed runt and season them with the sweet pepper. When the cream has thickened enough to your like, slide them into the sauce and move them around so they can warm through. Season with salt and pepper as needed ( most likely liberally ). Add the thyme or parsley, give a final examination gentle arouse and the sauce is fix to serve.
Notes
*you can substitute with a beer like saison, or you can use seafood or chicken banal alternatively. Reduce to about 1/3 of original volume. alternatively, you can use chicken base – in this case add the heavy cream equally soon as the garlic is fragrant, then stir the chicken base into it and allow it to reduce. **using pre-cooked small shrimp makes it far easier on you considering that you wo n’t have to peel devein and remove the tails. About 50 to 65 reckon per pound. is an ideal size.
Read more: What About Cholesterol, Eggs and Kids?
***feel free to use turmeric or Old Bay seasoning alternatively. If using Old Bay be careful when seasoning with salt and pepper by and by on .
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories:
419
Total Fat:
37g
Saturated Fat:
21g
Trans Fat:
1g
Unsaturated Fat:
13g
Cholesterol:
220mg
Sodium:
637mg
Carbohydrates:
5g
Fiber:
0g
Sugar:
3g
Protein:
16g
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