Shrimp with White Sauce
- 850 grams Shrimp (peeled Νο 20-40)
- 1 Onion (thinly chopped)
- 2 Garlic (thinly chopped cloves)
- 1/2 cups Olive Oil
- 1/2 cups Tsipouro (or ouzo or white wine)
- 200 milliliters Heavy Cream (low fat (optional))
- 1 tablespoon Mustard
- 1 Lime (only the juice)
- 1/2 Vegetable Bouillion (or 1 teaspoon of homemade tasty)
- 1/2 teaspoons Sweet Paprika
- 1 tablespoon Butter
- Salt
- Parsley (just a few leafs to garnish)
- Parmesan Cheese (for serving (optional))
- Pepper (Fresh)
Unfreeze the shrimps and strain them well.
In a deep pan or short pot, warm up and add the olive oil.
Start with the onion and garlic, stirring them for 1-2 minutes.
Continue with the shrimps and stir softly until most of their liquids evaporate.
Add salt, pepper, the vegetable cube, mustard, and spices, and extinguish with tsipouro. Leave it to rest for 1-2 minutes so that the alcohol evaporates.
Add the heavy cream or one pot of the pasta broth. Let it boil once after you have already lowered the fore to 6.
At this point, a spoon of butter will truly make a difference in our recipe, but it is optional.
Once we serve it, we add some lime drops to its plate.
We could either add the pasta into the pot with the shrimps or serve them separately.
- You serve your shrimps with pasta, rice, quinoa, or groats
- Replace the heavy cream with almond or coconut cream
- You could also use cream cheese diluted with a bit of milk to reduce fats.
- For a vegan version you could replace your shrimps with mushrooms.
This dish is great for your nighttime summer gazing on the balcony.
