Our weather is in that strange zone where one day it feels like summer and the next it feels like winter and as such my cooking seems to oscillate between light salads with grilled foods, and starchier heavy dishes.
This creamy shrimp recipe is somewhere in the middle and can work no matter what kind of weather you are having. Serve with crusty bread for the sauce and a light salad to balance it’s richness.
Creamy Shrimp with White Wine and Potatoes(serves 2)
Turn the oven on to 400F. Shell the shrimp, reserving the shells in a bowl. Heat a large saucepan to medium high heat. Add the shells, and shake regularly until pink. Add in 2 cups of cold water and bring to a simmer. Let simmer while you roast the potatoes and make the sauce.
Toss the potatoes with the olive oil and put on a sheet tray. Place in the oven to roast for 10 minutes. In the meantime heat a medium saute pan to medium heat and add the butter. Add the shrimp, the chili flakes, plus a pinch of salt and pepper and saute until pink on both sides but not cooked through. Add the white wine and bring to a simmer. Simmer until reduced by half. Add the potatoes and the tomatoes to the shrimp. Strain the shrimp stock and add in 3/4 of a cup of shrimp stock. Bring mixture to a simmer and continue until shrimp are cooked through.
Whisk together the corn starch and the cream and quickly stir in to the shrimp. Bring to a simmer and taste for seasoning. Adjust as necessary, and sprinkle in herbs. Serve hot with crusty bread.