or a creamy, alcohol free shrimp saute for any day
There are days when a "fancy" meal would really just make everything better, and unfortunately these tend to be the days when you just don't have the energy and initiative to do a lot of cooking. I have been having more and more of these lately, and as I am currently relying on the hubby to cook when I am too worn out from this whole being pregnant and creating life thing I have been living on more packaged foods than usual and that only makes matters worse. So what to do when the hubby looks at you like you have three heads when you tell him you are craving a homemade cream sauce or some rich and savory seafood? Just do what I do - find a shortcut or two and pull it together while he mans the sides. You may collapse afterward from the added exertion, but the food coma feeling that you get in return will make it all worth it.
This dish was definitely a pick-me-up and is about to become dinner again tonight. We haven't had a lot of open bottles of wine around the house since I am currently unable to drink them so this went the way of a booze-free approach right off the bat. I also initially used precooked shrimp to make it go even faster but you do not need to do that to make it work. It may sound like a lot, but the total time investment is only about 15 min and it makes 2 servings. Check it out and give it a shot, it's a great way to kick up any weekday meal without a lot of fuss. (Sorry for the lack of photo, I have a problem with this dish with devouring it before I remember to get photographic evidence. I will try again though, we'll see if I can remember...)
4 tbsp butter
16 peeled and deveined shrimp, you can even do the precooked frozen ones if you want (just thaw them first)
1 tsp minced garlic
1 tsp lemon juice
1 tsp dried parsley
salt to taste
2 tbsp flour
Grated Parmesan Cheese for topping
1. Remove the tails from shrimp if desired, I like to do this if serving over pasta. And melt the butter in a small to medium pan.
2. Add the minced garlic and lemon juice to the butter and saute for a couple minutes to allow the garlic to season the butter. Then add in the shrimp and saute until heated all the way through and no longer pink if using raw shrimp.
3. Remove the shrimp and about half of the butter mixture and set aside. Gradually stir flour into the the remaining butter in the pan until a golden paste like consistency forms (a roux). Then stir back in the remaining butter to create a creamy sauce. Season with salt and parsley.
4. Add the shrimp back in and stir to coat. Simmer for a minute or two. Remove the mixture from heat to serving dishes and top lightly with shredded Parmesan cheese. (optional - serve in individual ramekins topped with Italian breadcrumbs and broiled momentarily to crisp the top)