August 10, 2019–…and counting. I am unsure of where I found this Creamy Garlic Shrimp recipe or why I was looking for it but I decided to make it instead of the Shrimp Mozambique that is still very tasty! The ingredient list was pretty straight forward and I had everything except for the fresh parsley in the house.
First you generously season the shrimp with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat then fry the shrimp for 1-2 minutes on each side until they are cooked through and pink. Don’t overcook!
Although the above looks amazing, resist the temptation to eat the shrimp; of course you could try one, or two, for quality control. In the same skillet melt some butter then sauté minced garlic until fragrant–do not burn it or the flavor will be infused in your final dish. Once the garlic is fragrant, pour in the wine and deglaze the skillet with a wooden spoon. You want to incorporate all of those crispy bits into the sauce.
Reduce heat to low, add the cream, and bring to a gentle simmer. Season with salt and pepper to your taste and stir occasionally.
Add the parmesan cheese and allow to simmer until the cheese melts and sauce thickens. I’ll have to make this again because for some reason my sauce didn’t thicken but that became a positive instead of a negative.
Add the shrimp back into the pan, sprinkle with parsley, taste sauce and adjust salt and pepper.
You can serve these shrimp over pretty much anything or you can just grab a spoon and eat them directly from a bowl :-o. I had some black squid ink pasta that was looking for a sauce so that is the first way I enjoyed it.
The dish kept very well in the refrigerator so I conducted some additional experiments. When I put the remaining shrimp into my Tupperware bowl I had a lot of sauce remaining. As I mentioned above, this could have been a problem but VCB came up with a great idea. She recommended that I soak some grits in the sauce over night! The next day I brought some water to a boil, added the grit mixture, and cooked until they were creamy. Just before the grits were done I added some shrimp which not only heated them up but added some of the additional cream sauce to the mixture. This dish was A–MA-ZING! I think I ate some for breakfast the next morning.
Still having a lot of sauce I decided to ‘marinate’ some of the squid ink pasta in the same way I did the shrimp. Although tasty, didn’t work as well because the water I cooked the pasta in washed some of the flavor away.
Since I was running out of shrimp I decided to bake some chicken, dice it up, then warm it through in some of the sauce. I then added the shrimp and chicken mixture to some of the black pasta.
I finished off the shrimp and chicken but adding it to some orzo. As you can see, this particular dish is very versatile so if you make, do a double batch and refrigerate in separate serving-sized containers. I made the original dish on August the 10th and used the last of it on September the 2nd!
