Garlic Shrimp In Shrimp Sauce Recipe

I absolutely love this recipe because the combination of garlic, white wine, and butter creates the most amazing savory sauce that perfectly coats the juicy shrimp. Plus, it’s quick and simple to make, yet feels like a fancy meal you’d enjoy at a nice restaurant, making it a win for any weeknight dinner or a special occasion at home.

Creating culinary delights in the kitchen, particularly scrumptious and wholesome ones, is my passion. My Garlic Shrimp in Shrimp Sauce fits the bill perfectly.

This recipe starts with a pound of the juiciest shrimp around; they are perfectly cooked, then tossed in a sauce that is anything but ordinary. Shrimp stock is combined with dry, white wine and a good, generous amount of garlic (minced, of course) and a few red pepper flakes for a hint of heat.

To finish the dish, I add a nice splash of lemon juice and some chopped parsley for a pop of color and flavor. Then it’s served over a bed of brown rice.

Ingredients

Large Shrimp:
High in protein, low in calories, and a good source of iodine.

Olive Oil:
Fats that are beneficial to the heart, with properties that act in an anti-inflammatory way.

Garlic:
Strengthens the immune system, full of antioxidants, and has a fragrant flavor.

Dry White Wine:
Adds depth; subtle acidity enhances flavors.

Lemon Juice:
High in vitamin C, it brightens the dish.

Red Pepper Flakes:
Optional spice that adds heat and boosts metabolism.

Ingredient Quantities

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup shrimp stock
• 1/4 cup dry white wine
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat.

2. Incorporate the minced garlic and sauté for roughly 1 minute until highly aromatic, yet not browned.

3. Combine the shrimp with the skillet and sauté for 2-3 minutes on each side, until they are a light shade of pink and opaque. The shrimp can remain on a plate while you sauté the vegetables.

4. In the same skillet, pour in the stock made from the shrimp and the dry white wine, scraping up any browned bits from the bottom of the pan.

5. Let the mixture simmer for approximately 2 minutes and allow it to reduce a little bit.

6. Reduce the heat and incorporate the unsalted butter by whisking it into the sauce until it melts and combines completely.

7. Mix in the lemon juice and, if you’re using them, the red pepper flakes, and season to your taste with salt and freshly ground black pepper.

8. Put the shrimp back in the skillet and toss them to coat with the sauce.

9. Cook for another 1-2 minutes until the shrimp are heated through.

10. Garnish with chopped fresh parsley and serve at once.

Equipment Needed

1. Large skillet
2. Spatula
3. Whisk
4. Measuring spoons
5. Measuring cups
6. Cutting board
7. Knife
8. Plate

FAQ

• Q: Can I use frozen shrimp for this recipe?Master the art of thawing before you tackle cooking; it’s the essential first step to ensure your meal doesn’t go awry.
• Q: What can I substitute for shrimp stock?A: Chicken stock or vegetable stock can be used as a substitute.
• Q: Is the dry white wine necessary?You can leave out the fish sauce or use extra shrimp stock instead, if you’d like, but it really elevates the dish.
• Q: How spicy are the red pepper flakes?A: They add a mild heat. Omit them if you prefer no spice.
• Q: How should the shrimp be cooked?A: Prepare the shrimp until they turn pink and opaque, which normally requires about 2-3 minutes on each side.
• Q: What type of parsley is best?Flat-leaf parsley is suggested for its fresh flavor.

Substitutions and Variations

Here is the text rephrased:
Oil of olive: Use avocado oil or canola oil as a substitute, if you wish for a flavorless oil.
Shrimp stock can be replaced with fish stock or chicken broth.
Dry white wine: Substitute with chicken broth or vegetable broth for a non-alcoholic version.
Butter: for a dairy-free option, substitute with ghee or vegan butter.
Lime juice: Use lemon juice or vinegar for a different acidic touch.

Pro Tips

1. Prep the Shrimp Ahead of Time Ensure your shrimp are fully thawed, peeled, and deveined ahead of cooking. Pat them dry with paper towels to prevent excess moisture from diluting the sauce.

2. Use Fresh Garlic for Maximum Flavor Freshly minced garlic releases more flavor and aroma than pre-minced options. This ensures your dish has the most robust garlic flavor possible.

3. Deglaze Properly When adding the shrimp stock and wine, take time to scrape up all the flavorful bits from the bottom of the skillet. These browned bits add depth and richness to your sauce.

4. Adjust the Spice Level If you’re a fan of spicy food, don’t be afraid to increase the red pepper flakes. Alternatively, if serving those who prefer milder flavors, you may want to skip it altogether.

5. Balance the Acidity Taste your sauce after adding the lemon juice. If it’s too acidic for your liking, balance it out with a pinch more butter or a tiny sprinkle of sugar to round out the flavors.