Recipe for: Shrimp in creamy garlic sauce with parsley (fusion) - photo 1
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Recipe for: Shrimp in creamy garlic sauce with parsley (fusion)

Pikantne Main dishes Asian Fusion Cuisine 40 min Hard 23 wyświetleń ~80.24 PLN - (0)
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Description

Aromatic, slightly spicy shrimp in a velvety garlic sauce with plenty of fresh parsley. The dish combines elements of Mediterranean cuisine (creamy sauce, butter) and Asian cuisine (quick, intense cooking of the shrimp, optional fresh chili), creating a bold fusion. Serve with pearl barley or crispy white bread; it’s perfect for a dinner with friends or as an elegant main course. Visually: pink shrimp immersed in a light, creamy sauce, sprinkled with green parsley and lemon zest — a contrast of colors and textures.

Ingredients Used

Ingredients (12)

Servings:
4
  • Shrimp 600 g
  • Garlic 6 ząbków (~30 g)
  • 30% heavy cream 150 g
  • Butter 30 g
  • Rapeseed oil 30 g
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Parsley 30 g
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • Smoked paprika 2 łyżeczki (~4 g)
  • ✨ Opcjonalne
  • Barley groats 200 g
  • Chili 10 g
💰 Szacowany koszt dania: ~80.24 PLN (20.06 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Thaw the shrimp if they are frozen: place them in a strainer and set over a bowl in the fridge for 6-8 hours or on the countertop for 1-2 hours. After thawing, dry with a paper towel. Peel the garlic: separate the cloves and peel each clove with a knife (press the flat side of the knife down and apply pressure, the skin will come off more easily). Finely chop about 20 g of garlic; set aside the remaining 10 g for garnish or to enhance the flavor.

Ingredients: Garlic
Use a large-holed strainer to defrost the shrimp so they don't sit in water. The board should be dry. If the shrimp have shells and tails, remove the shells while leaving the tails if you want an impressive decoration.

Preparation of the topping (optional)

2

If you are serving with pearl barley: rinse 200 g of pearl barley in a sieve under cold water. Place it in a pot, add 400 ml of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low and cook for 25-30 minutes covered until the barley is tender but firm. After cooking, let it sit for 5 minutes, then fluff with a fork.

Ingredients: Barley groats, Salt
Use a medium pot with a lid. If you don't have bulgur, you can prepare millet: 1 part millet to 2 parts water, cook for 15 minutes.

Garlic sauce

3

Heat 30 g of butter with 30 g of rapeseed oil in a small pan over medium heat. Add finely chopped garlic (20 g) and sauté very gently for 1-1.5 minutes, until the garlic releases its aroma and starts to turn slightly golden — be careful not to burn it (burning gives a bitter taste). Pour in 150 g of 30% cream and mix well. Add 4 g of smoked paprika, 1 g of salt, and 1 g of pepper (half of the spices), reduce the heat to low, and cook for 4-5 minutes, stirring with a wooden spoon, until the sauce thickens to a consistency that lightly coats the spoon.

Ingredients: Butter, Rapeseed oil, Garlic, Smoked paprika, Salt, Black pepper
Use a heavy-bottomed pan with a diameter of 24-28 cm to ensure even heat distribution. If the sauce separates, remove from heat and whisk vigorously — the butter and cream will combine. The sauce should be smooth and creamy, not runny.

Preparing the shrimp

4

Heat a large skillet (preferably 26-28 cm) over high heat. Add 15 g of canola oil and wait 30 seconds. Pat the shrimp dry with a paper towel again, lightly salt (the remaining 2 g of salt), and sprinkle with 1 g of pepper. Arrange the shrimp in a single layer in the hot skillet — do not overcrowd the skillet, fry in batches if necessary. Fry for 1.5-2 minutes on one side until it starts to brown, flip and fry for 1-1.5 minutes on the other side. The shrimp are ready when they turn pink and curl into a 'C' shape (if they curl tightly into an 'O' — they may be overcooked and tough).

Ingredients: Rapeseed oil, Salt, Black pepper
Use a wide, preheated pan; too low a temperature will cause the shrimp to release water and steam. If you are using shrimp with tails, leave the tails on for aesthetics. Alternatively: grill the shrimp on a grill pan for 2 minutes on each side.

Combining the ingredients

5

Reduce the heat under the pan with the sauce to very low and add the shrimp (if you cooked in batches, combine everything in one pan). Gently stir to coat the shrimp with the sauce. Add the juice of half a lemon (about 30 g) and mix well. Cook together for 1 minute on very low heat — the sauce should only gently simmer, not boil vigorously.

Ingredients: Lemon
Use a silicone or wooden spoon to avoid damaging the surface of the pan. Check the taste: if the sauce is too heavy, add 1-2 tablespoons of the cooking water from the pearl barley or a little lemon juice.

Seasoning and serving

6

Chop the parsley very finely (set aside a few larger leaves for decoration). Add 25 g of chopped parsley to the shrimp and mix. If you want some heat, add finely chopped fresh chili (10 g) — add gradually, taste after adding half. Grate the zest from the other half of the lemon over the dish for a fresh note. Serve immediately: shrimp in sauce hot alongside bulgur or with crusty bread.

Ingredients: Parsley, Lemon
Use a sharp knife to chop the parsley and a cutting board of appropriate size. If you are preparing in advance, do not mix the shrimp with the sauce long before serving — the shrimp lose their firmness.

Finishing and Variations

7

For extra flavor before serving, you can drizzle the dish with 5 g of good olive oil or add 10 g of extra butter and stir until it melts. Optionally, serve with an additional portion of fresh parsley and a slice of lemon. If you enjoy a smoky taste, lightly sprinkle with a bit of extra smoked paprika.

Ingredients: Butter, Smoked paprika, Parsley
If you're serving at a party, keep the sauce warm in a small saucepan and fry the shrimp just before serving — it's best not to prepare the shrimp too far in advance.

Fun Fact

💡

In fusion cuisine, techniques are often combined: quick frying of shrimp (an Asian high-heat technique) with creamy sauces known from European cuisine — this mix highlights both the freshness of the seafood and the creaminess of the sauce.

Best for

kolacja z przyjaciółmi uroczysta kolacja letnia impreza

Tips

🍽️ Serving

Serve the dish immediately after preparation to keep the shrimp juicy. It pairs well with pearl barley, lightly sautéed young spring asparagus, or a crispy baguette. For drinking: dry white wine or lightly sparkling cider.

🥡 Storage

It is best to consume immediately. Storage in the refrigerator for up to 24 hours: separate the shrimp from the sauce, store the sauce in an airtight container, heat very gently (on low heat) and add the shrimp briefly just before serving. Reheating the shrimp multiple times is not recommended (they become rubbery).

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