Zesty Shrimp With Garlic Rosemary Sauce

Photo: Ken & Patti Fisher

Ingredients

Ingredients: Shrimp

1 pound Shrimp cleaned

3 tablespoons Olive Oil

5 cloves of garlic (chopped)

2 sprigs of fresh rosemary (fine chop)

1 tablespoon crushed red pepper flakes

1 medium sweet onion (diced)

Salt and freshly ground black pepper

1 sourdough baguette

Ingredients: Sauce

30 cloves of garlic

1 medium sweet onion

2 cups garlic chicken broth

1 cup cream

16 ounces sour cream

1 tablespoon crushed black peppercorns

1 tablespoon crushed red pepper flakes or to taste (optional)

3 tablespoons olive oil

2 sprigs of fresh rosemary

1 tablespoon cornstarch (optional)

Preparation

Directions: Shrimp

Using a large skillet, add olive oil and heat.

Add garlic, onion, pepper, and rosemary. Cook over medium heat until golden.

Add shrimp and cook to just done, turning them to cook evenly.

Add salt and pepper to taste.

Directions: Sauce

Dice onion and place into a deep saucepan with the garlic, broth and crushed peppercorns.

Bring to a boil and cook for 10 minutes.

Add the cream, sour cream and rosemary. (Be sure to pull the leaves off the stem and toss the stem.)

Using your immersion blender, puree until smooth.

Note: You can use a blender, but keep in mind that hot liquids WILL EXPAND and BLOW THE TOP OFF the blender. So be sure to hold the top on with a towel and only do a little at a time, or you will have hot sauce everywhere.)

Continue to simmer on low heat stirring occasionally until it thickens to desired consistency. If you want thicker sauce you can stir in the cornstarch mixed with water.

Take a small bowl filled with the sauce and place it in the center of a platter.

Heat, then, cut your bread on the bias and place around the bowl of dipping sauce like petals of a flower.

Pour your shrimp and onions onto the bread going around the platter until you’ve got it looking good.

Drizzle sauce around the platter onto the shrimp and bread.

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About

This is a rich, creamy dish with the flavor of shrimp swimming in garlic, pepper and rosemary. The leftovers are great in omelets stuffed with the shrimp and smothered in sauce.

This is great for date night.
Plating is what makes this dish fun because you both eat from the same plate.

I love garlic and use lots of it in my cooking; I buy it in big jars already peeled.
Sometimes when I make this I add scallops and/or lobster.
Plus, the leftovers make great omelets stuffed with shrimp and smothered in the sauce …

Remember that a recipe is simply an outline; it is not written in stone.
Don’t be afraid to make changes to your taste.

Take it and run with it….

Enjoy,

Ken & Patti