The Stuff You Need:
For two people
12 to 16 large Shrimp*, peeled & de-veined if raw. If using frozen Shrimp, thaw first in a bowl of cool water and peel, removing tails**
2 Tablespoons Butter, unsalted
2 Tablespoons Olive Oil (or try My Blue Kitchen flavored cooking oils in Lemon, basil, tomato, or Ancho pepper)
1/2 Cup Chicken Stock – or – Seafood Stock (Feel free to use more if you like it more saucy; I sure do)
1 Tablespoon Garlic, minced
1 Tablespoon Shallots, minced (Red onion is a fine substitution)
2 Tablespoons fresh Chives, snipped – or – finely sliced green part of 1 Scallion
Salt and fresh ground Pepper, to taste
¼ tsp Dill
¼ tsp Paprika
1 cup prepared Pasta or Rice, per person
Optional Garnish: grated Parmesan cheese, bread for sopping up that sauce
How To Do This:
- Put butter and olive oil in a large fry pan over medium-high heat.
- Once the butter has melted add the garlic, shallots (or red onion), salt & pepper, dill and paprika.
- Stir to mix well. Add Chicken stock and allow to simmer for about 10 minutes.
- Cook pasta according to package directions, or start a batch of rice while your sauce is reducing.
- Wait until your pasta or rice is done or almost done before adding the shrimp to your stock reduction,*** then stir to coat in butter mixture. Once it bubbles again, turn down the heat and simmer on low, stirring frequently until your pasta or rice is ready.
- Drain the pasta and place a serving of pasta or rice on each plate. Top with shrimp and a little of the stock.
- Garnish with Parmesan cheese, scallion greens or chives, and fresh ground pepper, if desired.
Notes:
*Shrimp sizes are categorized by count. This is the number of shrimp it takes to make a full pound. The smaller the count, the larger the shrimp.
| Shrimp Size | Count | Average number of Shrimp |
|---|---|---|
| Large | 31/35 | 33 |
| Medium Large | 36/40 | 38 |
| Medium | 41/50 | 45 |
| Small | 51/60 | 55 |
**Keep your shrimp shells. You can make seafood stock from these. Lots of added flavor for very little effort.
***Raw shrimp is ready to eat as soon as it turn pink. From there, if you continue to cook it, it can shrink and the texture becomes a little tougher. This is why I try to avoid overcooking my shrimp. I just prefer it more n the tender side.
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