Had a bachelor night yesterday. Tracy was attending a farewell party for one of her employees who was offered a management position with another bank. Decided shrimp was in order. The only problem is that there are a million or more ways to do shrimp and I was having a hard time deciding what direction I wanted to go with it. Being that I didn't really get deep into cooking until after Tracy and I met, I have absolutely no experience cooking seafood since she doesn't eat it. Any time I try, it's a crap shoot but this one came out very well.
Start with the shrimp in a skillet with a little butter, lemon juice, and fresh minced garlic
Let that cook for a few minutes. Doesn't take long
Now for the cream sauce. A little veggie stock, some heavy cream, Italian herbs, and Parmesan cheese
Let that simmer for a few minutes till it starts to reduce and thicken a bit then add it to the shrimp
Dust some corn starch in to tighten the sauce and it's all done
I made some fresh mini Italian bread loaves couple days ago. Butter and garlic powder on one then under the broiler for a couple minutes to brown
In between all of this I made a really tasty olive salad. Dinner plated with the shrimp over pasta and a sprinkle of parsley, the salad, and Italian bread
For a rookie seafood cook, this came out really well. The sauce had great body but was light in flavor so as to not overpower the shrimp. My intention was to coat the shrimp with the sauce but not be swimming in it. Shrimp needed to be the highlight, not the sauce. I got a nice hint of the lemon flavor and a good dose of garlic. All of these flavors combined for a decadent and very rich dinner. It was way more filling than I ever thought it would be but I managed to get about 90% of the way through it and Bianca had no issues with the last shrimp
Got another bachelor night today because Tracy is meeting up with a friend to pick up this month's wine selections. Now I just have to decide what to make for dinner....
Oh well, this one is a wrap. Y'all take care and we will see you on the next installment...whatever it may be.
Robert
Start with the shrimp in a skillet with a little butter, lemon juice, and fresh minced garlic
Let that cook for a few minutes. Doesn't take long
Now for the cream sauce. A little veggie stock, some heavy cream, Italian herbs, and Parmesan cheese
Let that simmer for a few minutes till it starts to reduce and thicken a bit then add it to the shrimp
Dust some corn starch in to tighten the sauce and it's all done
I made some fresh mini Italian bread loaves couple days ago. Butter and garlic powder on one then under the broiler for a couple minutes to brown
In between all of this I made a really tasty olive salad. Dinner plated with the shrimp over pasta and a sprinkle of parsley, the salad, and Italian bread
For a rookie seafood cook, this came out really well. The sauce had great body but was light in flavor so as to not overpower the shrimp. My intention was to coat the shrimp with the sauce but not be swimming in it. Shrimp needed to be the highlight, not the sauce. I got a nice hint of the lemon flavor and a good dose of garlic. All of these flavors combined for a decadent and very rich dinner. It was way more filling than I ever thought it would be but I managed to get about 90% of the way through it and Bianca had no issues with the last shrimp
Got another bachelor night today because Tracy is meeting up with a friend to pick up this month's wine selections. Now I just have to decide what to make for dinner....Oh well, this one is a wrap. Y'all take care and we will see you on the next installment...whatever it may be.
Robert
