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I Love Creamy Garlic Shrimp!
If you’re looking for an impressive, yet easy appetizer, or a delicious side dish, look no further than this Creamy Garlic Shrimp recipe.
Or you can even turn this delicious recipe into the main dish and serve it any of these 5 side dishes:
- Asparagus Tips
- Buttered Green Beans
- Potatoes Au Gratin
- Stuffed Portobello Mushroom with Arugula Salad
- Spinach Salad with Garlic Custard & Hot Bacon Dressing
However you decide to serve these Creamy Garlic Shrimp, your guests will be impressed by the flavor, and you’ll love how simple it is to make!
So let’s get cooking!
Delicious and Easy Creamy Garlic Shrimp Recipe!
Hello there friends, today I'm going to show you how to make an amazing and easy-to-make appetizer. A Creamy Garlic Shrimp served with couscous, but you can certainly serve it with any grain or small pasta of your choice!
Recipe Video
Ingredients
For the Shrimp:
- 2 tablespoons Pesto Olive Oil or Extra Virgin Olive Oil
- About 16 fresh Shrimp, peeled and de-veined (U-15 per pound), 4 Shrimps per person
- 2 medium Shallots, very finely chopped
- 1 tablespoon Garlic chopped
- ¼ cup White Dry Vermouth
- ½ cup Tomatoes - peeled, seeded and diced
- Salt and Pepper to taste
- ½ cup Heavy Whipping Cream
- 2 tablespoons Sweet Butter
- 1 tablespoon Cornstarch, diluted in 1 tablespoon water
For the Couscous:
Makes 2 cups cooked Couscous
- 1 cup Couscous
- 2 tablespoons Pesto Olive Oil
- 1 tablespoon Sweet Butter
- 2 Shallots minced
- 1 cup mixed Peppers cut into very small dice
- 1 teaspoon Parsley finally diced
Instructions
For the Shrimp:
- In a skillet large enough to hold the shrimp without crowding, heat olive oil. When hot, add the shrimp and sauté for 1 to 2 minutes. Turn shrimp on the other side, cook for a few seconds more and remove them and reserve on a plate.
- In the same skillet, add the shallots and sweat them for 1 minute, making sure not to burn them. Add the garlic, when fragrant, add the vermouth, add the tomatoes, cream, salt and pepper to taste parsley, add the shrimp back to the pan and cook for 2 more minutes. Adjust the consistency with cornstarch if necessary. Add butter of the heat and Serve immediately.
For the Couscous:
- Cook the couscous in water following the manufacturer direction. Couscous is a pasta you cook in salted water for however long it takes to cook thoroughly. Drain and add a couple tablespoons of butter or olive oil like you would for pasta.
- In a frying pan, heat Olive oil, sauté the shallots until golden brown, add pepper.
- When the vegetables are cooked add to the couscous, parsley mix well and serve.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I would love to watch you make a bruschetta