Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 2 tbsp. olive oil
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1/2 cup dry white wine
- 1/2 cup seafood stock or clam juice
- 1/4 cup heavy cream
Special equipment needed: None
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and cook until fragrant, about 1 minute.
3. Add shrimp and cook until pink and cooked through, about 3-4 minutes.
4. Add parsley, salt, black pepper, and red pepper flakes, and stir to combine.
5. Pour in white wine and seafood stock or clam juice, and bring to a simmer.
6. Cook for 5-7 minutes, until the liquid has reduced by half.
7. Stir in heavy cream and cook for another 2-3 minutes, until the sauce has thickened slightly.
8. Serve hot, garnished with additional chopped parsley if desired.
20-25 minutes
5. Temperature: Medium heat
Serving size: 4 servings
Nutritional information:
- Calories: 220
- Fat: 11g
- Carbohydrates: 4g
- Protein: 23g
Substitutions for ingredients:
- Shrimp can be substituted with any other seafood, such as scallops or mussels.
- Seafood stock or clam juice can be substituted with chicken or vegetable broth.
Variations:
- Add chopped tomatoes or roasted red peppers for a pop of color and flavor.
- Use different herbs, such as basil or thyme, for a different flavor profile.
- Add cooked pasta or rice to make it a more substantial meal.
Tips and tricks:
- Be sure to not overcook the shrimp, as they can become tough and rubbery.
- Use fresh parsley for the best flavor.
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas: Serve in individual bowls or on a platter with crusty bread.
Garnishes: Chopped parsley
Pairings: Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes: Serve with a simple green salad or roasted vegetables.
Troubleshooting advice: If the sauce is too thin, simmer for a few more minutes to thicken it up. If it's too thick, add a splash of white wine or seafood stock to thin it out.
Food safety advice: Be sure to properly store any leftovers and reheat to an internal temperature of 165°F.
Food history: Cotriade is a traditional French fish stew that originated in the coastal regions of Brittany.
Flavor profiles: This dish is savory and slightly spicy, with a creamy and herbaceous sauce.
Serving suggestions: Serve as a main course with crusty bread and a simple salad.
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Region: French