Shrimp in Wine and Garlic Sauce
I love shrimps and there is nothing better than getting them fresh from the fish market. They are inherently sweet and elevate the flavor profile of any meal. This recipe will make a great first course. The taste is fresh and clean and hits so many flavor notes in your mouth. This meal is best paired with a good bottle of white wine and some crusty french baguette to soak up all the sauce. If you are looking for a quick and easy shrimp recipe, look no further.
INGREDIENTS:
(1) 2 Dozens Fresh or Frozen Shrimps
(2) 5 Cloves of Garlic
(3) 1 Small Shallot (or Onion)
(4) 1/2 Cup White Wine
(5) 1/2 Cup Broth (or Water)
(6) A Handful of Parsley
(7) 2 Teaspoons of All Purpose Flour
(8) 1 Tablespoon of Butter
(9) Salt and Pepper to taste.
(10) 2 Tablespoons Olive Oil
(11) 1 Teaspoon Fresh Thyme
PREPARATION:
(1) Clean shrimps, remove head and vein and set aside.
(2) Mince Garlic, Shallot and Parsley.
(3) Heat Olive Oil. Sauté onions, garlic and parsley in hot oil until onions is translucent. About 3 minutes
(4) Add flour and stir continuously. Cook for 1 minute.
(5) Deglaze pan with the white wine.
(6) Add broth and thyme leaves and season with salt and pepper. Bring back to a rolling boil.
(7) Finally add your cleaned shrimps and cook covered for 5 mins.
(8) Add butter and take off heat immediately. Stir till butter melts in sauce.
(9) Serve hot and garnish with some chopped parsley. Enjoy!
Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.
Terry, the white wine that the recipe calls for, is it cooking wine or just any white wine? Thanks.
As a general rule, cooks will tell you to stay clear of any wine labelled “cooking wine.” Technically, there is no such thing as cooking wine and most of those wines advertised as such are of very low quality. Make use of any white wine you have at home. You might want to use one that is dry/sec as those are not too sweet.
Thanks Terry. One more question, I want to bake one of your breads this wknd, which one of them is the softest. I want my kids to eat it. Thanks.
They are all very soft in their own ways. The Brioche is buttery soft with a hard crust. I will however suggest you try the Golden Crust Bread.
Okay, Thanks.
Terry i just made the shrimp in wine and garlic, but mine came out white not dark like yours. What did I do wrong?
I would not say you did anything wrong as I am certain it tasted great. The dark color is as a result of sauteing the garlic properly, the color of the broth and wine you use and the extent to which you cook the flour before deglazing.
Okay, thanks Terry. Yes, the taste was amazing. i’m going to be making it often now seeing how easy it is to make.
Thank you for sharing your recipes.
You are welcome.
Tnx Terry for this recipe. Will the flour be mix with water before adding it to the oil and parsley on the fire?
Yes Rose.
Dear Terry,
This looks delicious!
1. Can one replace the all purpose flour with almond flour (or coconut cloud)?
2. Can olive oil be replaced with coconut oil?
Hi. Yes and yes.