We our finishing our fourth week of Lent and making great progress I have to say. It's been challenging, but so worth it. Diligently fasting from all adult beverages for the six weeks and sticking to our no meat on Fridays has really been good for us. Not just for the dietary reasons, but most definitely for the practice of restraining and holding ourselves accountable to a commitment, which is never easy under any circumstances.
This dish however makes it very easy. I will make this one over and over again in the upcoming years...it is amazingly easy and packed with incredible, rich flavors.
Creamy Garlic Butter Tuscan Shrimp
Courtesy of (and adapted from )www.cafedelites.com
2 Tbl butter
6 cloves garlic, finely diced
1 pound shrimp, peeled, deveined, tails off and thawed
1 small yellow onion, diced
1/2 cup white wine (or chicken or vegetable broth)
5 oz jarred sun dried tomato strips in oil, drained (I substituted roasted red peppers here)
1-3/4 cups half and half, milk or heavy cream
salt and pepper to taste
3 cups baby spinach leaves, stems removed
2/3 cup Parmesan cheese, freshly grated
1 tsp. cornstarch mixed with 1 Tbl water
2 tsp. dried Italian herbs
1 Tbl. fresh parsley, chopped
Heat a large skillet over medium-high heat. Melt the butter and add in the garlic and fry until fragrant (about one minute). Add in the shrimp and fry two minutes on each side, until just cooked through and pink. Transfer to a bowl; set aside.
Fry the onion in the butter remaining in the skillet. our in the white wine or broth and allow to reduce slightly. Add the sun dried tomatoes (or roasted red peppers) and fry for 1-2 minutes to release their flavors.
Reduce heat to low-medium heat, add the half and half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
Add in the spinach leaves and allow to wilt in the sauce, and add in the Parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (for a thicker sauce, add the cornstarch mixture) and stir well to incorporate until sauce thickens.
Add the shrimp back into the pan; sprinkle with the herbs and parsley, and stir through.
Serve over pasta, rice or steamed veggies.
One Year Ago: Roy's Braised Beef Short Ribs
Two Years Ago: Blackberry Coffee Cake with Pecans
Three Years Ago: Beer Battered Fish and Chips