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Ingredients
1 pound fresh shrimp
4 tablespoons clarified butter
2 cloves garlic (or more if desired), cut into slices
½ cup minced fresh parsley
½ teaspoon salt, or to taste
2 tablespoons flour
¼ teaspoon ground ginger
⅛ teaspoon white pepper
¼ cup heavy cream
½ cup water
¼ cup dry white wine
Nutritional analysis per serving (4 servings)
5 grams carbs; 232 milligrams cholesterol; 291 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 19 grams fat; 437 milligrams sodium; 24 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Shell and devein shrimp. Melt clarified butter in a large skillet over low heat and saute garlic until golden brown. Remove garlic and mash to a pulp with parsley and salt. Add flour, ginger and white pepper and mix to a smooth paste. Reserve.
- Step 2
Reheat the clarified butter in the skillet until very hot and saute the shrimp for about 1 minute or until they turn opaque. Remove and reserve.
- Step 3
Return garlic-parsley mixture to skillet, mix with butter remaining in skillet, add cream and water and bring to the boil, stirring constantly to thicken. Add white wine and bring to boil. Return shrimp to mixture to reheat briefly. Do not boil. Check seasonings and serve immediately over rice or small pasta.
Private Notes