I just realized that I haven’t made a meal with shrimps in such a long time!! I love shrimps though, I guess I just don’t find frozen shrimps too appetizing…
They say that indian food is better than sex…I don’t know about that but I definitely think that it is Crack’s cousin because I would eat indian food EVERYDAY!
Anyways!
I think I made this recipe for the first time when I was 18!! I have been making it since the because it is DELICIOUS people!!!
When you make it, make sure you use raw shrimps, because if you don’t, they get really chewy and…ya know…chewy shrimps are not so great!
Enjoy 🙂
Recipe slightly altered from:Â http://www.recettes.qc.ca/etoiles/etoile.php?id=1135Course: Dinner Yield: 2 servings Prep Time: 5 mins Cook Time: 15 mins
Ingredients
- 1 Pound of uncooked peeled and deveined shrimps
- 1 Cup of heavy cream
- 1 Tablespoon of olive oil
- 1 Tablespoon of butter
- 2 garlic cloves, minced
- 5 scallions, chopped
- 2 hot peppers, chopped
- 1 Teaspoon of paprika
- 1 Teaspoon of turmeric
- 1 Tablespoon of brown sugar
- 1 pinch of salt and pepper
Instructions
- Heat up the oil and the butter. Throw in the garlic, scallions, peppers, paprika and turmeric. Mix well and throw in the shrimps. Cook them for about 2 to 3 minutes or until they are fully cooked. Take them out of the pan and reserve them for later. Add cream, brown sugar, salt and pepper to the pan. Let it simmer until the cream has reduced in about half. Add in the shrimps, mix well and serve on a bed of basmati rice or pasta.
