Garlic-Butter Shrimp in Light Cream Sauce
with Roast Potatoes and Garlic Bread- Crevettes
- Sulfites
- Lait
- Blé
- Orge
- Sésame
- Blé
- Gluten
- Noix
- Moutarde
- Soya
- Oeuf
- Poisson
- Lait
- Sulfites
- Crustacés
- Peut contenir des traces d’allergènes
- Arachides
- Noix de Grenoble
- Avoine
- Seigle
- Triticale
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.
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 : Sésame, Noix, Moutarde, Soya, Lait, Sulfites, Arachides)
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*
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.
