Garlic-Butter Shrimp in Light Cream Sauce
with Roast Potatoes and Garlic Bread
Bathed in a light cream sauce, this shrimp and veggie dish feels elevated, but is so easy to throw together. The garlic bread is key for soaking up all that delicious tarragon-scented wine sauce.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crevettes)
56 g
Poireau, émincé
113 g
Pois sucrés
3 pièce(s)
Gousses d'ail
4 cs
Vin blanc de cuisine
(Contient Sulfites Peut contenir Sésame, Blé, Gluten, Noix, Moutarde, Soya, Oeuf, Poisson, Lait, Sulfites, Crustacés)
56 ml
Crème
(Contient Lait)
10 g
Mélange d'épices pour sauce crémeuse
(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)
7 g
Estragon
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
2 pièce(s)
Pain ciabatta
(Contient Blé, Orge Peut contenir Sésame, Soya, Noix de Grenoble, Avoine, Seigle, Triticale)
Pas inclus dans votre livraison
3 cs
Beurre*
(Contient Lait)
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Trim snap peas.
- Peel, then mince or grate garlic.
- Strip tarragon leaves from stems, then finely chop.
- In a small bowl, combine half the garlic and 2 tbsp (4 tbsp) softened butter. Season with pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium. When butter is melted, add leeks. Cook for 3-4 min, stirring often, until tender.
- To pan with leeks, add remaining garlic and Cream Sauce Spice Blend. Cook for 30 sec, stirring often, until fragrant.
- Add cooking wine. Cook for 1-2 min, stirring frequently, until wine has reduced by three-quarters. [tester: please confirm timing to reduce by 3/4, or change to reduced by half if that's more accurate.]
- Whisk in 1/4 cup (1/2 cup) water, cream and half the Parmesan until smooth.
- Cook for 4-5 min, stirring occasionally, until sauce thickens slightly.
- Meanwhile, pat shrimp dry with paper towels, then season with salt and pepper.
- When sauce has thickened, add shrimp, snap peas and half the tarragon. Cook for 2-3 min, stirring frequently, until shrimp just turn pink.**
- Remove from heat.
- Meanwhile, on an unlined baking sheet, arrange ciabatta, cut-side up.
- Spread garlic butter evenly over cut sides of ciabatta. Sprinkle with remaining Parmesan.
- Toast on the upper rack of the oven for 3-6 min, until golden. (TIP: Keep your eye on ciabatta so they don't burn!)
- Divide shrimp, veggies and sauce between bowls.
- Sprinkle with remaining tarragon.
- Serve garlic bread alongside.