"You will think you are in Cancun with the first bite!"
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Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins
½cupprosecco
10colossal 16/20 shrimp, peeled, deveined, tails removedrinsed and dried
1tspsumac seasoning
1tbspolive oil
1tbspunsalted butter
1tspred pepper flakes
1tbspGoya Adobo Seasoning
2cloves roasted garlic, diced and smashed
½kgkosher salt
1cupheavy creme
1cupcreme fraicheOr Crema Mexicana
½cupcilantro, minced fine
1
This is going to go pretty quick. Gather all your items before you start.
2
Marinate shrimp with a couple pinches of sumac and place in Prosecco for 15 minutes
3
Heat oil in oil in a sauté pan over medium heat. Add garlic and salt and cook for 1 minute. Don't let garlic brown. Add butter and let come to temp.
4
Remove shrimp from marinade, reserving marinade. Season shrimp with Goya Adodo and red pepper flakes.
5
If you marinaded the shrimp 15 minutes, they are almost done. Place shrimp in pan and toss a couple times, just when shrimp turn pink on both sides, remove to warm plate.
6
With pan heated, now deglaze with the marinade. Bring heat up slightly and let reduce to a couple tablespoons.
7
Add cream, bring to a simmer, let reduce until thickened slightly (as it cools, it will thicken more). Add cilantro and remove from heat. Now add Creme Fraiche and stir to incorporate. Add shrimp and any liquids. Place back on VERY LOW HEAT and let warm to just finish cooking shrimp. Do not simmer or sauce will separate! Garnish with scallions.
8
Serve with Prosecco sweated greens and casarecce pasta.
10colossal 16/20 shrimp, peeled, deveined, tails removedrinsed and dried
1tspsumac seasoning
1tbspolive oil
1tbspunsalted butter
1tspred pepper flakes
1tbspGoya Adobo Seasoning
2cloves roasted garlic, diced and smashed
½kgkosher salt
1cupheavy creme
1cupcreme fraicheOr Crema Mexicana
½cupcilantro, minced fine
Directions
1
This is going to go pretty quick. Gather all your items before you start.
2
Marinate shrimp with a couple pinches of sumac and place in Prosecco for 15 minutes
3
Heat oil in oil in a sauté pan over medium heat. Add garlic and salt and cook for 1 minute. Don't let garlic brown. Add butter and let come to temp.
4
Remove shrimp from marinade, reserving marinade. Season shrimp with Goya Adodo and red pepper flakes.
5
If you marinaded the shrimp 15 minutes, they are almost done. Place shrimp in pan and toss a couple times, just when shrimp turn pink on both sides, remove to warm plate.
6
With pan heated, now deglaze with the marinade. Bring heat up slightly and let reduce to a couple tablespoons.
7
Add cream, bring to a simmer, let reduce until thickened slightly (as it cools, it will thicken more). Add cilantro and remove from heat. Now add Creme Fraiche and stir to incorporate. Add shrimp and any liquids. Place back on VERY LOW HEAT and let warm to just finish cooking shrimp. Do not simmer or sauce will separate! Garnish with scallions.
8
Serve with Prosecco sweated greens and casarecce pasta.
AuthorDartagnan
