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Spicy sauce for shrimp. Quick White Shrimp Sauce

Ingredients for 3 servings:

Unpeeled shrimp – 600 grams,
Butter – 30 grams (1.5 tablespoons),
Vegetable oil – 1 teaspoon,
Garlic – 2 cloves,
Heavy cream (20-33%) – 2/3 cup (200 ml),
Lemon juice – 1.5 tablespoons,
Flour – 1 pinch,
Salt to taste
A mixture of Provencal herbs, dried basil or thyme - 1/3 teaspoon

Instead of lemon juice, you can take dry white wine, and replace dried herbs with fresh ones (green basil, thyme). Shrimp can be of any size and type.

How to cook shrimp in creamy garlic sauce

The technology for preparing shrimp in creamy garlic sauce is easy and worked out to the smallest detail. Do not change the sequence of steps, keep the composition of the ingredients unchanged - and you will end up with such a tasty thing that you will definitely be asked to cook it again.

Let's start by putting butter in a frying pan, adding a spoonful of vegetable oil and putting it on the stove to heat. Peel the garlic, wash it, roughly chop it into slices and put it in the oil.

Reduce the heat on the stove, stirring occasionally, and fry the garlic in oil until it turns a beautiful golden color and the apartment is filled with a delicious aroma.

Now attention! Remove the beautiful garlic from the oil. We won't need it anymore.

Pour cream into butter. For me they are fat, 33 percent, so I don’t pour them out, but squeeze them out.

Heat the cream and butter until it boils.

Meanwhile, clean the shrimp.

Place shrimp in cream.

Add lemon juice.

Add herbs. Stir and place on the stove. My shrimp are boiled and frozen, considered ready-made, and do not require long cooking. It's enough to just warm them up. If your shrimp are raw, you will need to cook them for three minutes after boiling.

At the very end, we use a good old chef's trick that allows us to create delicious thick sauces - we literally add one pinch of flour. Stir and bring to a boil. Turn it off. Our shrimp are ready.

Their sauce is quite liquid while still hot. It will soak up pasta or rice perfectly (although it tastes better with pasta). As the shrimp cool, the sauce will thicken. You can put them cold on toast, for example, or use them as a base for a salad.

Every shrimp lover knows: it’s not enough to boil them, you also need to properly prepare the appropriate sauce to enjoy the taste to the fullest. The right sauce not only enhances the taste of seafood, but can even completely transform it.

Shrimp sauce

Since shrimp do not have a distinct taste, they, as an independent dish or a dish based on them, should be emphasized with a good aromatic or spicy sauce. Prawn sauce is easy to make. Almost all of them are prepared using the same ingredients.

It may be in small quantities mayonnaise, ketchup, cream, lemon juice, olive oil and garlic. You can add slightly different spices to different sauces. It is better to serve fried shrimp with light sauces based on ketchup, and for boiled or baked shrimp you can serve sauces with mayonnaise and sauces with olive oil.

Spicy shrimp sauce with horseradish

Those who like it spicy will definitely like it spicy shrimp sauce with horseradish. It is prepared very simply: you need to take 100 ml of ketchup and 50 g of horseradish root.

The root must be fresh. It needs to be peeled and grated on a fine grater.
The resulting mass must be mixed with ketchup. This sauce is suitable for any type of seafood, not just shrimp.

Chilli garlic sauce for shrimp

Another hot sauce garlic chili sauce. To prepare it you will need: 1 tablespoon of olive oil, one small chili pepper, 2 cloves of garlic, 1 lemon. If desired, you can add coriander.

Chop the garlic, fry in a frying pan in olive oil until golden brown, add finely chopped chili pepper, mix everything thoroughly and continue stirring, fry for 3 minutes.
Remove the sauce from heat, cool, add lemon juice and herbs or crushed coriander seeds. Coriander in combination with garlic will give this sauce a spicy aroma, and chili pepper will give it a spicy taste. If you need to make a larger amount of sauce, then take all the products in quantities increased proportionally by 2 times.

Salsacase - shrimp sauce

The sauce called “Salsakaza” has an unusual and refreshing taste. It includes orange juice, which gives the sauce a light invigorating taste, despite the fact that the base is rather heavy ketchup and mayonnaise.

How to cook: mix 250 ml of mayonnaise and 80 ml of ketchup. It's better if the mayonnaise is homemade.
After mixing the mixture well until uniformly pink, add the juice of one sweet orange, mix again and put in the refrigerator to cool for 10-15 minutes. This sauce is good with boiled or baked shrimp.

Spicy garlic sauce for shrimp

Spicy garlic sauce is also easy to prepare. To prepare it, you need to take a bunch of fresh dill, 100 ml of mayonnaise, 1 head of garlic and 1 tablespoon of lemon juice. You can add salt and black pepper to taste.

Garlic and dill need to be finely chopped, mix with mayonnaise and lemon juice, add salt and pepper. The more juice you add to the sauce, the piquant and fresher the taste will be. Most often they are limited to 2-3 tablespoons.

Cheese sauce for shrimp

A very unusual sauce is obtained if you take 200 g processed cheese, melt in a container, add 4 finely chopped onions, keep on fire for another 5 minutes, then add boiled shrimp.

The number of sauces that can be served with shrimp is huge, it all depends on your taste and desire. In general, you can mix different ingredients for the sauce, the main thing is that you like the dish.

Shrimp are rightfully one of the most popular seafood, this is due to their excellent taste and affordable price. The calorie content of boiled shrimp is no more than 90 kcal per 100 g. They contain approximately the same amount of protein as animal meat, but almost without fat. It is important to remember that cream sauce significantly increases the calorie content of seafood, which is approximately 240 kcal per 100 g.

The most delicious recipe for shrimp in creamy garlic sauce

To prepare delicious and tender shrimp you will need:

peeled boiled crustaceans 500 g;
oil, preferably olive, 50 ml;
butter 50 g;
flour 40 g;
garlic;
cream 120 ml;
mixture of herbs 5-6 g;
chicken broth 120 ml;
salt.

What they do:

Pour oil into a frying pan, heat it and fry the shrimp until light golden brown. Remove to a plate.
After that, throw a piece of butter into the frying pan where the seafood was fried and melt it. Add flour and mix quickly.
Squeeze out 2-3 garlic cloves and add herbs. Basil and thyme go well with sea crustaceans. Warm up for 1-2 minutes.
First pour in the broth, followed by the milk product. Mix everything well and bring to a boil.
Dip fried shrimp into the sauce. After a minute, remove the dish from the heat.

Classic recipe - shrimp pasta in creamy sauce

The advantage of this dish is that with even a small amount of product, you can feed several people. For shrimp paste, you can use any pasta that the housewife has. It is most convenient to use farfalle, shells, penne, feathers, and horns. Any spaghetti, teliatelle and different types of noodles will do.

And:

pasta 200 g;
peeled boiled shrimp 200 g;
cream 100 ml;
garlic;
pepper mixture;
water after cooking pasta 120 ml;
salt;
butter, natural, creamy 60 g;
fresh parsley 2-3 sprigs;
water 2.0 l.

How to prepare:

Add salt and pasta to boiling water. Cook according to the time indicated on the package. If the family likes al dente pasta, then remove the pan from the heat a minute earlier; if they prefer softer ones, then 1-2 later than the specified time. A little water for the sauce is poured into a mug, and the rest is drained.
Heat the oil in a frying pan and squeeze two or three garlic cloves into it.
Add shrimp. Fry for a couple of minutes.
Pour in pasta water, bring to a boil and add cream.
When the sauce boils, add a mixture of different types of peppers and salt to taste.
Place boiled pasta into the sauce and heat for a couple of minutes.

When serving, sprinkle with chopped parsley.

Shrimp in creamy sauce with cheese

To prepare the following recipe with the addition of cheese you will need:

boiled shrimp, peeled 500 g;
cream 200 ml;
cheese, gouda, cheddar, 100 g;
pepper, ground;
salt;
butter 50 g;
garlic;
a little cilantro.

Technology:

Melt the butter in a frying pan and squeeze a clove of garlic into it.
After a couple of minutes, add the shrimp and fry for about 5-6 minutes.
Pour in cream and pepper to taste. Bring to a boil.
Grate the cheese and add it to the main ingredient.
5.After a minute, turn off the stove, take a salt test, and add more salt if necessary.
Finely chop the cilantro and add it to the dish. Serve on the table as an independent snack.

With tomatoes

To prepare shrimp with tomatoes you need:

oil, preferably olive, 70 - 80 ml;
tomatoes, ripe 500 g;
shrimp, peeled, boiled 1 kg;
garlic;
cream 100 ml;
basil sprig;
pepper, ground.

What they do:

Tomatoes are cut crosswise on top.
Heat the water to a boil, lower the fruits into it for 2-3 minutes. Cool and peel.
Chopped garlic is fried in oil. After a minute, add shrimp and fry for no longer than 5-6.
Peeled tomatoes are cut into cubes and transferred to the main mass. Cook everything together for another 5 minutes.
Cream is added. Salt and pepper to taste. Bring to a boil.
After two minutes, remove from heat. Throw in basil leaves. Serve hot or warm.

With mushrooms

For a delicious dish with mushrooms you need:

boiled and peeled shrimp 350-400 g;
cultivated champignons 400 g;
butter and lean butter 40 g each;
garlic;
salt;
cream 220 ml;
sprig of parsley.

How to prepare:

Heat a mixture of oils in a frying pan.
Garlic is cut into thin slices and placed in heated fat.
A minute later, shrimp are sent there. Fry everything together for about 6-7 minutes. After which the crustaceans are laid out on a plate.
Mushrooms pre-cut into slices are fried in the same oil until the liquid has completely evaporated.
Pour cream over the mushrooms and when they start to boil, return the crustaceans to the pan.
Warm up for about three minutes. Salt to taste.
Add parsley and remove from heat.

If you need a thicker version of the gravy, then add the shrimp to it after the excess liquid has evaporated and the composition has acquired the desired consistency.

With other seafood: mussels or squid

The taste of the dish will be richer if you use several types of seafood. In this version it will be mussels, but squid or sea cocktail will do.

Have to take:

peeled boiled shrimp 300 g;
mussels without shells 200 g;
garlic;
butter, natural, butter 60 g;
salt;
cream 240 ml;
basil sprig;
pepper, ground.

Preparation:

Heat a liter of water, salt and pour out the mussels. Wait until the contents boil, cook the shellfish for no longer than 2-3 minutes. Drain in a colander.
Heat oil in a frying pan.
Peel 3-4 garlic cloves and chop finely.
Fry for a couple of minutes and add shrimp and mussels to the pan.
Cook the seafood, stirring, for about 5-6 minutes.
Pour in the cream, heat the sauce until it boils, add salt and pepper.
Add chopped basil and remove from heat. Delicious seafood is ready.

For risotto you need:

fish or vegetable broth 1 l;
shrimp, boiled, peeled 200 g;
garlic;
onion 90 g;
oil 60 ml;
cream 100 ml;
rice, aborio or other variety, 150 g;
cheese, preferably hard, 50 g;
dry herbs to taste.

Algorithm of actions:

Finely chop the onion and garlic.
Fry the vegetables in oil until the color changes slightly.
The washed rice is poured into a frying pan and fried without water for about 3-4 minutes. The rice is stirred continuously.
Pour in cream and mix it with rice. Spicy herbs are added.
After a couple of minutes, add a ladle of broth (already strictly salted). When the rice grains absorb the liquid, add more broth.
The liquid is poured in until the rice is ready. Shrimp and grated cheese are added to the risotto. Stir and remove from heat.

The finished dish is moderately thick and fluid.

For a good time, especially during a football match or boxing match, boiled shrimp and shrimp sauce work well. Especially if shrimp sauce is prepared, then they become even tastier. Many people don’t bother themselves much about preparing the sauce, preferring simple ketchup or mayonnaise. And it’s completely in vain, since preparing the sauce requires very little effort and available ingredients.

Everyone knows what shrimp are, and they well remember the gloomy sellers on Odessa beaches selling boiled shrimp “by the glass.” For many, shrimp are akin to seeds. But, shrimp are not only a pastime, they are an excellent option for a gourmet snack, like, and are popular in many cuisines around the world.

Like any seafood, shrimp contain a lot of protein, microelements and are always low in calories. or - generally very tasty and nutritious, despite the low calorie content

For shrimp that are boiled before use, a sauce is usually prepared in which the peeled shrimp are dipped. And only then the shrimp goes into the mouth. Aioli sauce (French aïoli or all-i-oli), literally “garlic-and-butter”) is very suitable for shrimp and seafood. Strictly speaking, aioli is a type of mayonnaise, and the sauce is very popular along the Mediterranean coast from Italy to Spain. It is believed that aioli is the progenitor of mayonnaise.

Usually aioli is olive oil, garlic, sometimes an egg, lemon juice. Various fruits and even tomatoes are often added.

Shrimp sauce is not served cold, most often at room temperature. This sauce is an ideal combination with bouillabaisse, Marseille fish soup, etc. To prepare aioli sauce you need a little time and affordable products that are always available in the household.

Shrimp sauce. Step by step recipe

Ingredients (1 serving)

Olive oil up to 100 ml
Egg 2 pcs
Table mustard 0.5 tsp
Garlic 1-2 cloves
Large shrimp 10-12 pcs
Lemon, salt, ground black pepper, green basil taste

Prawn sauce is prepared extremely simply and quickly. You can use a mixer, but it is much more convenient to use a whisk for whipping. The products must be very fresh, because... shrimp with sauce are not heat treated. In addition, the food should be chilled so that the aioli mixes better.
Thaw large shrimp
Peel the garlic cloves. Release the eggs into a bowl and separate the yolk from the white. Only the yolk is used in the sauce. What to do with protein - figure it out yourself. Add 0.5 tsp to the yolks. ready table mustard. Whisk the egg yolk and mustard until smooth.
Add finely chopped garlic. Season with salt and add black pepper. To do this, it is better to use a mortar for grinding. As a last resort, you can use dry powdered garlic. Continue whisking the aioli sauce.
Beat the yolks with mustard, add garlic and spices
Next, while continuing to whisk, add olive oil to the shrimp sauce in small portions. 1 tsp. or even less. The sauce will gradually begin to thicken. The amount of added oil depends on the consistency of the sauce. The total amount of olive oil can be up to 100 ml.
Add olive oil to the sauce in small portions
Add 1 tbsp to the sauce. l. lemon juice, or more to taste. The sauce should be of medium thickness, close in consistency to store-bought mayonnaise. Add finely chopped basil and stir.
Add lemon juice to sauce
Shrimp sauce is not suitable for storage and must be used immediately.
Large shrimp with sauce - simply incomparable. By the way, the same goes with fried fish. Aioli sauce can be served separately, or you can pour it over the shrimp right away.

Properly cooked crustaceans are a true delicacy. Shrimps in creamy garlic sauce were no exception, the main ingredients for the preparation of which are fried tiger, king or other seafood, cream, and garlic. The variety of recipes makes this dish suitable for both the festive table and everyday life.

How to cook shrimp in creamy sauce

A dish for which existing recipes differ significantly in ingredients - shrimp in sauce. Each housewife can add her own twist when creating this delicacy. The main ingredients that make this dish an exquisite dish are the seafood itself, parsley, dry white wine, lemon juice, garlic cloves, spices, and cream. The remaining elements of the recipe are optional; adding them or not is up to you.

Food preparation

Cooking shrimp in creamy garlic sauce requires the following preliminary preparation:

Frozen crustacean meat should be thawed, washed, and freed from the shell.
The garlic must be peeled, then finely chopped or crushed with a press.
Wash the selected greens and chop with a knife.

Shrimp recipe in creamy garlic sauce

Seafood goes well with boiled rice, cheese, pasta, mushrooms, tomatoes, various spices, olive oil, parsley or dill, which determines the recipes for their preparation. Creamy sauce for shrimp is one of the most optimal; it can give tender meat a piquant taste. Prepare this unusual dish and feel like a gourmet!

Classic recipe

Time: 30 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 140 kcal/100 g.
Purpose: dinner, festive table.
Cuisine: Russian.
Difficulty: easy.

The recipe is incredibly easy to prepare, but the taste of the finished shrimp in creamy garlic sauce will amaze you. The basic rules are not to experiment with the type of greens if you are preparing a treat for the first time, and fry everything over low heat to avoid the appearance of bitterness. Shrimp in creamy garlic sauce is suitable for a family dinner or serving on a holiday table.

Ingredients:

peeled shrimp – 400 g;
cream (fat content – 20%) – 200 ml;
butter – 40 g;
dry white wine – 40 ml;
garlic – 2 cloves;
parsley (dill) – 2 sprigs.

Cooking method:

Melt the butter over low heat in a large frying pan.
Peel the garlic, chop it, add to the oil.
Fry it until golden brown, stirring occasionally.
Add wine and bring to a boil until the taste of alcohol evaporates.
Pour in the cream, add a little salt, and stir.
Once the creamy garlic sauce begins to bubble, place the peeled crustaceans into the pan.
Seafood must be simmered with creamy garlic sauce over low heat for 10 minutes, then remove the shrimp from the container.
Reduce the creamy mass to half, then return the meat to it.
Sprinkle shrimp in creamy garlic sauce with chopped herbs.

Pasta

Time: 25 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 177 kcal/100 g.
Purpose: lunch, holiday table.
Cuisine: Italian.
Difficulty: easy.

A variety of pastas, originating from Italian cuisine, are an excellent lunch or holiday dish. The combination of pasta with creamy garlic sauce creates a delicate flavor that perfectly highlights the seafood. The amount of vegetables and spices can be adjusted if you like it spicier, but it is important not to overcook them in the pan so that they do not start to taste bitter. Serve pasta sprinkled with herbs.

Ingredients:

fettuccine – 200 g;
shrimp – 200 g;
cream (20%) – 200 ml;
garlic – 3 cloves;
onions – 1 pc.;
butter – 30 g;
parmesan – 50 g;
salt, pepper - to taste;
greens - to taste.

Cooking method:

Cook pasta according to package instructions.
Melt the butter in a heavy-bottomed frying pan over low heat.
Chop the onion and a few cloves of garlic, place them in a frying pan and sauté until translucent.
Clean and rinse crustaceans. If they are already cleaned, skip this step.
Immerse seafood in oil and fry for 2-3 minutes.
Pour the cream into a separate container and heat it.
Add the cream to the pan, bring to a boil, and season with salt and pepper.
Place the fettuccine into the hot creamy garlic mixture and stir.
Chop fresh herbs and grate Parmesan.
To serve, top pasta in creamy garlic sauce with herbs and cheese.

Rice

Time: 20 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 120 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Asian.
Difficulty: medium.

The combination of rice and seafood provides room for imagination: you can cook this hot dish with a variety of vegetables, spices, additives, and get a treat that will be different every time, but no less tasty. It is worth cooking in a thick-walled frying pan to ensure high-quality heat treatment of the rice without turning it into porridge.

Ingredients:

long grain rice – 200 g;
red sweet pepper – 1 pc.;
carrots – 1 pc.;
tomato – 1 pc.;
onion – 1 head;
garlic – 2 cloves;
vegetable oil – 2 tablespoons;
dried ginger - a third of a teaspoon;
curry - a third of a teaspoon;
vegetable broth - 2 cups;
boiled-frozen peeled shrimp – 300 g;
salt - to taste;
parsley – 3 sprigs;
soy sauce - to taste.

Cooking method:

Pre-soak the rice for 1 hour.
Grind the onion and garlic, chop the tomato, pepper and carrots.
Heat the oil in a frying pan, fry the onion in it, add the garlic and spices, cook for 2 minutes, stirring constantly.
Place vegetables in a frying pan and pour in a glass of broth. Simmer for 5 minutes.
Add rice, remaining broth, salt and stir.
Bring the mixture to a boil, then simmer for 10 minutes over low heat, covered.
While the rice is cooking, soak a handful of peeled shrimp in hot water for 2-3 minutes.
Place seafood and chopped herbs on rice, simmer for several minutes under the lid.
Serve the finished dish with soy sauce.

Fried shrimp in garlic cream sauce

Time: 10 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 130 kcal/100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Crustacean meat in itself is a delicacy, and in combination with creamy sauce and spices it is considered a true culinary masterpiece! The cooking process for this recipe takes a minimum of time and does not require searching for particularly complex ingredients. All ingredients are fried for a minimum amount of time so as not to spoil the finished dish. The combination of butter and olive oil makes an interesting combination, and the lemon juice makes the meat savory. You won't taste such delicious crustaceans anywhere else!

Ingredients:

peeled fresh shrimp – 500 g;
cream (10%) – 100 ml;
garlic – 4 cloves;
olive oil – 20 ml;
butter – 20 g;
lemon juice – 1-2 teaspoons;
pepper, salt - to taste;
parsley, dill - to taste.

Cooking method:

Melt the butter in a frying pan, add olive oil to it.
Chop the garlic, fry it until dark and remove from the oil.
Pour in lemon juice.
Place the meat in the pan, cook for 1-2 minutes.
Add cream, stir, fry for 2-3 minutes.
Sprinkle shrimp in creamy garlic sauce with spices and herbs.

In the oven

Time: 15 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 107 kcal/100 g.
Cuisine: Russian.
Difficulty: medium.

Baked seafood is a healthy, tasty and low-calorie delicacy with a rich, slightly spicy taste. This treat is suitable for lunch, dinner, as an appetizer with wine, and for a holiday table. Large varieties of crustaceans are suitable for baking, as they are very nutritious and contain many vitamins and minerals that benefit the body.

Ingredients:

peeled tiger prawns – 800 g;
lemon juice – ¼ cup;
olive oil – 3 tablespoons;
garlic – 4 cloves;
red pepper - on the tip of a knife;
parsley - 2 sprigs.

Cooking method:

Grease a baking dish with one teaspoon of oil and preheat the oven to 230 degrees.
Place the meat on the bottom of the pan in one layer.
Separately mix some lemon juice, oil, garlic, red pepper.
Pour the mixture over the crustaceans and place them in the oven.
Bake for 8-10 minutes.
To serve, sprinkle with parsley and drizzle with remaining lemon juice.

With garlic and cheese

Time: 30 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 200 kcal/100 g.
Purpose: appetizer, festive table.
Cuisine: Russian.
Difficulty: medium.

A recipe for real gourmets. Blue cheese gives the hot dish an unusual taste, cream adds tenderness, and spices add piquancy. Shrimp in creamy garlic sauce are soft and juicy. The treat can be served as a separate dish or with a side dish - pasta or rice. Prepare seafood in cream with garlic and cheese, as in the photo - enjoy the restaurant at home!

Ingredients:

shrimp without shell and heads – 250 g;
cream (10-20%) – 150 ml;
Dor-blue cheese – 50 g;
garlic – 2-3 cloves;
creamy butter – 20 g;
olive oil – 1 tablespoon;
salt, pepper - to taste;
parsley - to taste.

Cooking method:

Mix butter and olive oil and heat.
Fry seafood for 5-6 minutes.
Grind the garlic in a press, mix with cream. Pour the mixture into the pan.
Finely chop the cheese and add it there. Cook over low heat until completely dissolved.
When serving, garnish the dish with herbs in creamy garlic sauce.

With sauce and tomatoes

Time: 35 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 216 kcal/100 g.
Purpose: dinner.
Cuisine: Italian.
Difficulty: medium.

Crustaceans in cream with cherry tomatoes - an original recipe from Italian cuisine. By preparing this recipe you can please your family; there is no shame in serving the dish on the holiday table. Delicate, refined taste will delight even the most picky Italian! For cooking, it is recommended to use frozen or fresh meat of medium-sized arthropods.

Ingredients:

shrimp – 150 g;
cherry tomatoes – 6 pcs.;
garlic – 3 cloves;
heavy cream (33%) – 150 ml;
olive oil – 2 tablespoons;
parmesan – 20 g;
processed cheese – 2 tablespoons;
basil – 1 sprig;
pepper, salt - to taste.

Cooking method:

Clean arthropod meat and rinse thoroughly.
Heat the oil in a frying pan. Chop the garlic, fry it for a couple of minutes, remove.
Place the meat in a container, pour in the cream, add melted cheese and spices.
Cook over low heat until the cheese dissolves and the creamy garlic mass thickens, stirring occasionally.
Cut the cherry in half, add to the contents, simmer for 1-2 minutes.
Chop the greens and grate the parmesan.
Sprinkle the finished delicacy with cheese and basil.

With mushrooms

Time: 20 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 172 kcal/100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty: easy.

The combination of seafood and mushrooms gives it an unusual taste, and the creamy garlic sauce makes it soft and rich. The dish is rich in protein, nutrients, and microelements. Small salad or ordinary medium shrimp are best suited for this recipe. Buying cleaned meat will reduce cooking time, and fresh meat will better reveal the taste of the prepared dish.

Ingredients:

peeled shrimp – 400 g;
butter – 40 g;
cream (10-20%) – 200 ml;
fresh champignons – 200 g;
salt, pepper - to taste;
parsley - to taste.

Cooking method:

Melt butter in the bottom of a deep frying pan.
Chop the garlic, add it to the oil, sauté for 2 minutes.
Place crustaceans in a frying pan and fry for 7 minutes, stirring constantly.
Cut the mushrooms into small slices.
Remove the seafood, place the mushrooms in a container, and fry them until browned.
Pour in the cream, add spices, return the meat. Mix everything and simmer for 3 minutes.
Finely chop the greens.
Remove the shrimp with mushrooms from the pan and place on a plate.
As soon as the sauce thickens, pour it over the contents of the plate. Sprinkle parsley on top.

Features of seafood preparation

To ensure that seafood retains its juiciness after cooking without becoming rubbery, it should not be overcooked. Regardless of whether the shrimp are frozen or not, peeled or in the shell, it is recommended to either heat them inside the microwave for 1-2 minutes, or scald them with boiling water, but do not leave them in the pan after boiling. After pouring boiling water over, the unpeeled meat of arthropods must be freed from the shell and head, and also washed. The peeled one is ready for further heat treatment or serving.

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