Wednesday, May 24, 2017

Creamy Garlic Butter Tuscan Shrimp


This time of year I will take any opportunity to eat out on the porch before the summer nights make it too warm and then bugs make it too uninviting.  I recently had some friends over for dinner and we made this quick and easy dish.  We paired it with a side of french bread for dipping and a few bottles of the white wine for sipping!

CREAMY GARLIC BUTTER TUSCAN SHRIMP

2 tablespoons unsalted butter
1 pint cherry tomatoes
6 cloves garlic, finely diced
1 pound (500 g) shrimp (or prawns) ­­ tails on or off
1 yellow onion, diced
½ cup white wine
1¾ cups milk
Salt and pepper, to taste
3 cups baby spinach leaves
⅔ cup fresh grated Parmesan cheese 1 teaspoon cornstarch mixed with 1 tablespoons of water (optional)
2 teaspoons dried Italian herbs 1 tablespoon fresh parsley, chopped Instructions

Preheat oven to 400 degrees.  Slice cherry tomatoes in half lengthwise.  Place on a baking sheet and drizzle with olive oil, salt and pepper.  Toss to coat.  Roast in the oven for 15-20 minutes.  Set aside.  

Heat a large skillet over medium­ high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.

Fry the onion in the butter remaining in the skillet. Pour in the white wine, and allow to reduce slightly. Add the tomatoes and fry for 1­2 minutes to release their flavors. 

Reduce heat to low­-medium heat, add the milk and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the tomatoes and spinach leaves and allow to wilt in the sauce, and add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)

Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.

Serve over pasta, rice or steamed vegetables.

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