Easy Cream Shrimp Sauce For Fish
Recipe: #9870
June 17, 2013
Categories: Sauce, Shrimp, 5-Minute Prep, One-Pot Meal Birthday, Sunday Dinner, Wine, Heavy Cream, more
"This is one of my favorite, yet very easy sauces to serve over fish. It is just enough sauce to coat the shrimp; but, not too much, so it covers up the flavor of the fish. My one recommendation is to use fresh shrimp and cook it yourself if possible. I know that isn't always possible, but it really does make the dish "extra" good. Using frozen shrimp will also work, but make sure to thaw them correctly. Thaw in a colander over a bowl, covered with plastic wrap; so they don't thaw in water, which can cause them to be soft or 'mushy.' Also, make sure to thaw in the refrigerator, not the kitchen counter. Also, heavy cream, really is a must for this recipe. You can garnish this sauce with scallions, chives, or even parsley if you want. The sauce takes 8-10 minutes; but, add an additional 5 minutes if you cook your on shrimp."
Original is 5 servings
Ingredients
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- Garnish:
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Nutritional
- Serving Size: 1 (90.5 g)
- Calories 105.1
- Total Fat - 7.8 g
- Saturated Fat - 4.6 g
- Cholesterol - 27.9 mg
- Sodium - 233.4 mg
- Total Carbohydrate - 2.5 g
- Dietary Fiber - 0.6 g
- Sugars - 0.3 g
- Protein - 6.6 g
- Calcium - 37.2 mg
- Iron - 0.9 mg
- Vitamin C - 2.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Shrimp ... I really like to cook my own shrimp - I just think, you get a fresher flavor; but, it isn't necessary. Many grocery stores will also steam the shrimp 'as you shop' (for no charge), which is also a great option. But, I like to simply boil them in salted water, cool slightly, and dice. This can also be done in advance.
Step 2
Sauce ... Add the broth, cream, wine, and lemon juice to a small pot and bring to medium heat. Then, immediately reduce to medium low, and simmer 5-8 minutes until the sauce naturally thickens and reduces by about 1/3.
Step 3
Shrimp ... Make sure that the shrimp is diced, and dried - you don't want to add WET shrimp to the sauce. Add the shrimp, capers, and pepper to taste, and cook just a minute to heat everything up.
Step 4
Serve ... Add the shrimp sauce over your favorite cooked fish. You can garnish with lemon slices, scallions, chives, or parsley. Serve over rice for a delicious, and easy dinner. ENJOY!
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Try to use fresh shrimp if possible for the best flavor.
- Thaw frozen shrimp in the refrigerator in a colander over a bowl, covered with plastic wrap to avoid them becoming soft or 'mushy'.
- Substitute vegetable broth for chicken broth - this will make the dish vegetarian friendly and provide a lighter flavor.
- Substitute plain Greek yogurt for heavy cream - this substitution will make the dish healthier while still providing a creamy texture.
Garlic Cream Shrimp Sauce Add 1-2 cloves of minced garlic to the sauce when adding the broth, cream, wine, and lemon juice. Cook for 1-2 minutes before reducing to medium low, and simmering for 5-8 minutes. Add the shrimp, capers, and pepper to taste, and cook just a minute to heat everything up. Garnish with lemon slices, scallions, chives, or parsley.
Roasted Asparagus with Lemon and Garlic - This is a great side dish to serve with the Easy Cream Shrimp Sauce for Fish. Roasting the asparagus brings out its natural sweetness and the lemon and garlic add a delicious flavor. It's a simple and healthy dish that pairs perfectly with the creamy shrimp sauce.
Lemon Herb Rice Pilaf: A flavorful and easy side dish to serve with the shrimp sauce. The combination of lemon, herbs, and rice creates a delicious and fragrant dish that complements the shrimp sauce perfectly. It's a great way to add some extra flavor and texture to the meal.
FAQ
Q: What type of shrimp should I use?
A: Fresh shrimp is the best option for this recipe. You can also use frozen shrimp, but make sure to thaw them correctly in the refrigerator and not on the kitchen counter.
Q: How do I store the cooked shrimp?
A: Cooked shrimp should be stored in an airtight container in the refrigerator. It should be eaten within 3-4 days for best quality.
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Fun facts:
The capers used in this recipe are a common ingredient in Mediterranean dishes, and are believed to have originated in the Greek Isles. Capers were also a favorite of Julius Caesar, who reportedly enjoyed them with his meals.
The heavy cream used in this recipe is a classic French ingredient. It is believed that the French chef Marie-Antoine Carême first popularized the use of cream in sauces and soups in the 19th century.