I had a fascinating month in Sweden recently. It seems that seafood is everywhere you look over there. It stands to reason, since the coastline is so long. Being a stranger to the ocean I wasn't used to seeing and eating so much fish.
While traveling abroad I ran into a wonderful new shrimp dish that was new to me and now that I am back home I have been trying to recreate it and so far the results have been spectacular.
It's not hard to do but I have modified it to suit my own tastes. Start with a classic white cream sauce, which is just an emulsion of flour and butter with milk added, that you simmer until thickened.
Afterwards you need to throw in a crumbly cheese, with ricotta, bleu cheese and parmesan being examples of what you can use. Branch out and try new cheeses or go with what is familiar to you. While I have only tried using crumbly cheeses, it would likely work with any cheese.
Now it's time to add the curry! You can add as much or as little as you like, I prefer light curry. Don't forget that the more curry you add the stronger the flavor will be. Curry also gets stronger the longer it is cooked. Next, you will need to stir in premade pasta, like spaghetti, and pre cooked shrimp.
I buy my shrimp frozen and precooked since I am not by a coast fresh is nearly impossible and raw frozen is not a lot of fun to deal with. There are many variations you can do on this shrimp recipe. You can turn it into a casserole for the entire family, you can hold the pasta separate and pile on the shrimp and sauce with a sprinkling of paprika and fresh cilantro and make your evening meal look expensive and elegant.
You can use an alfredo sauce that comes in a jar instead of making your own. If it is too thick coming out of the jar, it's alright to thin it with a little milk and then add your own special ingredients like garlic or anchovies or whatever turns you on.
While traveling abroad I ran into a wonderful new shrimp dish that was new to me and now that I am back home I have been trying to recreate it and so far the results have been spectacular.
It's not hard to do but I have modified it to suit my own tastes. Start with a classic white cream sauce, which is just an emulsion of flour and butter with milk added, that you simmer until thickened.
Afterwards you need to throw in a crumbly cheese, with ricotta, bleu cheese and parmesan being examples of what you can use. Branch out and try new cheeses or go with what is familiar to you. While I have only tried using crumbly cheeses, it would likely work with any cheese.
Now it's time to add the curry! You can add as much or as little as you like, I prefer light curry. Don't forget that the more curry you add the stronger the flavor will be. Curry also gets stronger the longer it is cooked. Next, you will need to stir in premade pasta, like spaghetti, and pre cooked shrimp.
I buy my shrimp frozen and precooked since I am not by a coast fresh is nearly impossible and raw frozen is not a lot of fun to deal with. There are many variations you can do on this shrimp recipe. You can turn it into a casserole for the entire family, you can hold the pasta separate and pile on the shrimp and sauce with a sprinkling of paprika and fresh cilantro and make your evening meal look expensive and elegant.
You can use an alfredo sauce that comes in a jar instead of making your own. If it is too thick coming out of the jar, it's alright to thin it with a little milk and then add your own special ingredients like garlic or anchovies or whatever turns you on.
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