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Lemon and garlic butter sauce shrimps






WHAT’S FOR DINNER is the most asked question in my house! Sometimes dinner is hard to put together and we are always wondering about things to eat for the next meal. At the end of the day exhaustion often pushes you over the edge and into a drive-thru window....

 

TRUST me, this creamy lemon butter garlic shrimp is a delicious, quick, and easy meal that you need to include in your weeknight dinner meal plan. Shrimp is a go-to for super-fast meals because they cook so quickly.

 

Lemon garlic butter sauce is tangy, buttery, and creamy. I have based the recipe on the traditional Beurre Blanc sauce, which is a white butter sauce. It is a very quick and fuss-free sauce to make. The consistency should be runny, but thick enough to cling to the food with a light coating. It is a great sauce to serve with fish and seafood, chicken, and pork.  It's ready in 10 minutes with simple ingredients. You will wonder where this incredible sauce has been all your life. (I am kind of over exaggerating)


I am using tiger prawns with shells on. Clean the prawns in running water. Use a toothpick to remove the orange gooey stuff in the prawn head under running water. Then to remove the vein, pole just a tiny hole which is enough to get through the vein at the middle portion of the prawn back.

What made the sauce so special is the addition of a splash of heavy cream. The creaminess in this sauce is just magic. This recipe will just make about ½ a cup in quantity. It is extremely rich because of the butter and cream. If you are serving individually, you should only use a little of the sauce when serving which is just enough to add a hint of flavour to the prawns. But I am serving with a skillet on the dining table, so I returned the cooked shrimps to the skillet and toss well to coat and now it's DONE. 

 

INGREDIENTS

- 800g of tiger prawns

-3 Tbsp butter

-2 Tbsp minced garlic

- ¼ cup or 60ml Shaoxing wine

- ¼ cup or 60ml heavy cream

- 1 cup or 250ml of chicken stock

- 1 lemon, juice only

- some fresh coriander leaves chopped to garnish

- salt & pepper to taste

 

 

METHOD

1) With a pair of scissors, trim away the sharp point head and legs of the shrimp. Then cut open the shells along the backs. Use a knife to cut a shallow slit into the meat. Devein and rinse. Pat dry with kitchen towels. Set aside.

2) In a skillet, add a small drop of cooking oil. Pan-fried the shrimp, about 4 mins on one side. Flip over to the other side. Flip over to the other side and cook for about 2 minutes. Do not overcook them, or else the meat turns tough. Set aside.

3) In a skillet, add a small drop of cooking oil and the minced garlic, and cook on low heat until soft and fragrant.

4) Then add the white wine and chicken stock, increase the heat to medium, and bring it to a boil. Cover with a lid and lower the heat and simmer for 10 minutes.

5) Remove the skillet from the heat and add the butter, stir to combine, then add the cream.

6) Returned the skillet to the heat and stir until it begins to bubble. Taste the sauce and add salt and pepper to taste. Returned the cooked shrimps and heat for 5 minutes. Once the sauce is all mixed well or coated with the shrimps. Turned off the heat and stir in lemon juice. The heat of the sauce will help to infuse the lemon.

7) Garnish with coriander leaves and serve with your favourite sides. Rice is excellent with this meal.


Note:

 If you prefer not to cook with alcohol, you can substitute an equal amount of chicken stock.

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