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Category: Seafood
Prep Time: Cook Time: Total Time:
Shrimp:
1 lb. shrimp, cleaned
3 Tbs. olive oil
5 cloves garlic, chopped
2 sprigs fresh rosemary, finely chopped
1 Tbs. crushed red pepper
1 medium sweet onion, diced
Salt and freshly ground black pepper
1 sourdough baguette
Sauce:
20-30 cloves garlic
1 medium sweet onion
2 C. garlic chicken broth
1 C. cream
1 Tbs. black peppercorns
1 Tbs. crushed red pepper or to taste (optional)
3 Tbs. olive oil
2 sprigs of fresh rosemary
1 Tbs. cornstarch (optional)
Directions
To make shrimp, using a large skillet, add olive oil and bring up to heat. Add garlic, onion, pepper, and rosemary and cook over medium heat until golden. Add shrimp and cook to just done, turning them to cook evenly. Add salt and pepper to taste.
For this recipe you'll need roasted garlic. To do this, put garlic on a sheet of foil and drizzle olive oil onto the garlic. Roll up foil into a pouch place in oven at 400 degrees for 30 minutes or until soft. Let cool.
Dice onion and place into a deep saucepan with the garlic, broth and peppercorns. Bring to a boil and cook for 10 minutes. Add the cream and rosemary. Be sure to pull the leaves off the stem and toss the stem. Using an immersion blender, puree until smooth. Continue to simmer on low heat stirring occasionally until it thickens to desired consistency. If you want thicker sauce you can stir in the cornstarch mixed with water.
Plating is what makes this dish fun because you both eat from the same plate. Great for date night. Take a small bowl filled with the sauce and place it in the center of a platter. Heat and then cut bread on the bias and place around the bowl of dipping sauce like petals of a flower. Pour your shrimp and onions onto the bread going around the platter until you've got it all looking good. Drizzle sauce around the platter onto the shrimp and bread.
serves 2
Note: I love garlic and use lots of it in my cooking, so I buy it in big jars already peeled. Sometimes when I make this I add scallops and/or lobster. The leftovers make great omelets smothered with the sauce for breakfast.
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Zesty Shrimp with Garlic Rosemary Sauce
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Category: Seafood
Prep Time: Cook Time: Total Time:
Shrimp:
1 lb. shrimp, cleaned
3 Tbs. olive oil
5 cloves garlic, chopped
2 sprigs fresh rosemary, finely chopped
1 Tbs. crushed red pepper
1 medium sweet onion, diced
Salt and freshly ground black pepper
1 sourdough baguette
Sauce:
20-30 cloves garlic
1 medium sweet onion
2 C. garlic chicken broth
1 C. cream
1 Tbs. black peppercorns
1 Tbs. crushed red pepper or to taste (optional)
3 Tbs. olive oil
2 sprigs of fresh rosemary
1 Tbs. cornstarch (optional)
Directions
To make shrimp, using a large skillet, add olive oil and bring up to heat. Add garlic, onion, pepper, and rosemary and cook over medium heat until golden. Add shrimp and cook to just done, turning them to cook evenly. Add salt and pepper to taste.
For this recipe you'll need roasted garlic. To do this, put garlic on a sheet of foil and drizzle olive oil onto the garlic. Roll up foil into a pouch place in oven at 400 degrees for 30 minutes or until soft. Let cool.
Dice onion and place into a deep saucepan with the garlic, broth and peppercorns. Bring to a boil and cook for 10 minutes. Add the cream and rosemary. Be sure to pull the leaves off the stem and toss the stem. Using an immersion blender, puree until smooth. Continue to simmer on low heat stirring occasionally until it thickens to desired consistency. If you want thicker sauce you can stir in the cornstarch mixed with water.
Plating is what makes this dish fun because you both eat from the same plate. Great for date night. Take a small bowl filled with the sauce and place it in the center of a platter. Heat and then cut bread on the bias and place around the bowl of dipping sauce like petals of a flower. Pour your shrimp and onions onto the bread going around the platter until you've got it all looking good. Drizzle sauce around the platter onto the shrimp and bread.
serves 2
Note: I love garlic and use lots of it in my cooking, so I buy it in big jars already peeled. Sometimes when I make this I add scallops and/or lobster. The leftovers make great omelets smothered with the sauce for breakfast.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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