Shrimp With Shallots And Cream Sauce
Juicy shrimp in a creamy shallot and white wine sauce, infused with thyme and parsley, perfect for an elegant, flavorful main dish suited for special occasions or a gourmet dinner.
Ingredients
Instructions
- Shell, devein, rinse, and dry the shrimp.
- Heat butter in a large skillet over high heat until browned. Add shrimp and sauté 2 minutes on each side. Remove from skillet and keep warm.
- Add chopped shallots to the skillet; sauté for 1 minute over high heat.
- Combine white wine, salt, white pepper, chopped parsley, and tomato paste in a bowl.
- Add the wine mixture to the skillet and cook over medium heat for 5 minutes.
- Add heavy cream and dried thyme; bring to a boil and cook for 3 minutes.
- Remove from heat and strain the sauce.
- Divide shrimp among 4 plates and spoon the sauce over the top.
Tips & Substitutions
For a richer flavor, consider using homemade seafood stock instead of water when cooking the shrimp. If you don’t have heavy cream, half-and-half can be a lighter alternative, but the sauce will be less rich. Fresh herbs like parsley or chives can enhance the dish, and using fresh shrimp will yield the best results. Always taste and adjust seasoning before serving.
Serving Suggestions
Serve this dish over a bed of Linguine Bahamese for a delightful meal, or alongside a Blanched Green Salad for a refreshing contrast. A glass of chilled dry white wine complements the flavors beautifully. This shrimp dish also pairs nicely with crusty bread to soak up the creamy sauce.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the shrimp and sauce in a skillet over low heat, adding a splash of white wine or broth to prevent drying out. Avoid microwaving, as it can make the shrimp rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp With Shallots And Cream Sauce contains roughly 214 calories, with 10g protein, 41g carbohydrates, and 4g fat. It is an excellent source of vitamin C (96% of the Daily Value), iron (59% of the Daily Value), and potassium (42% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1858mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used, but make sure to thaw them completely before cooking. Place them in the refrigerator overnight or run them under cold water for a quick thaw. Ensure they are patted dry to achieve a nice sear when sautéing.
What can I substitute for dry white wine?
If you prefer not to use wine, substitute with an equal amount of chicken or vegetable broth. A bit of lemon juice can be added for acidity, mimicking the brightness that wine would provide. Just adjust the seasoning to taste.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes or a dash of hot sauce into the sauce while it simmers. Alternatively, finely chopped fresh chili peppers can be sautéed with the shallots for a kick. Adjust the amount based on your spice preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).