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Garlic Shrimp (Polish-Modern)

Pikantne Appetizers Fusion cuisine 20 min Easy 9 wyświetleń ~52.32 PLN * - (0)
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Description

Delicate shrimp sautéed in butter and oil, drizzled with a velvety cream-garlic sauce with fresh parsley and lemon juice. This is a modern Polish take on a classic appetizer — simple ingredients, quick preparation, and a distinct garlic flavor with a mild creamy accent from the cream. Serve warm as an appetizer before the main course, on crusty country bread or in small ramekins. Visually, the dish attracts with the pink color of the shrimp and the green accent of parsley; flavor-wise, it combines the umami of seafood with the acidity of lemon and the creamy notes of butter and cream.

Ingredients Used

Ingredients (12)

Servings:
4
  • Shrimp 400 g
  • Butter 30 g
  • Rapeseed oil 15 g
  • Garlic 3 ząbki (~15 g)
  • 18% cream 100 ml
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Sweet paprika 3 g
  • Parsley 15 g
  • ✨ Opcjonalne
  • Country bread 200 g
  • Olive oil 10 ml
💰 Szacowany koszt dania: ~52.32 PLN (13.08 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

If the shrimp are frozen: take them out of the packaging and transfer to a bowl, cover with cold water for 10–15 minutes, changing the water every few minutes to speed up the thawing process. After thawing, drain in a colander and place on paper towels. Dry each shrimp thoroughly — moisture makes it difficult to achieve a nice browning.

Use a large bowl and two layers of paper towels. If the shrimp have shells, remove them by squeezing the edges and pulling; to remove the intestine (the dark thread), make a longitudinal cut along the back and pull out the thread with tweezers or the tip of a teaspoon.
2

Prepare the garlic: peel the cloves, chop them very finely or press them through a garlic press. Prepare the lemon juice and finely grate the zest using a microplane grater — collect only the yellow part, avoiding the white layer, which is bitter.

Use a cutting board and a sharp knife or garlic press; a microplane gives the finest zest. The juice from half a lemon is about 25–30 ml.

Frying and sauce

3

Heat a skillet with a diameter of about 24–28 cm over medium-high heat. Pour in the rapeseed oil and add the butter. When the butter melts and starts to foam slightly (but does not brown), reduce the heat to medium and add the chopped garlic. Sauté the garlic for 20–30 seconds, stirring, until fragrant and lightly golden — be careful not to burn it, as it will become bitter.

Use a heavy-bottomed pan or a non-stick one. A wooden spoon or silicone spatula works well for stirring. Don't leave the garlic unattended for too long — frying takes a short time.
4

Increase the heat to medium-high and add the shrimp to the pan in a single layer. Sauté the shrimp for 1.5–2 minutes on one side — you will see that they start to change color to pink-orange and curl into a 'C' shape. Flip them and sauté for another 1–2 minutes until they are opaque and firm. Avoid overcooking — the shrimp should be tender, not rubbery.

Use kitchen tongs to turn individual shrimp. If the pan is small, fry in two batches to avoid steaming the shrimp. This is a key step — make sure to keep the time on the pan short.
5

Once the shrimp are cooked, move them to the edge of the pan or transfer them to a plate, leaving the fat and melted remnants in the center. Pour the cream into the empty space and add the sweet paprika. Stir vigorously with a wooden spoon, scraping the browned bits from the bottom of the pan — this will enhance the flavor of the sauce. Cook for 2–3 minutes over medium heat until the sauce thickens slightly.

If the sauce is too thick, add 1–2 tablespoons of water or a little milk. Use a wooden spatula to scrape the delicious browned bits from the bottom of the pan.
6

Put the shrimp back into the sauce, gently mix to coat each shrimp. Add salt and pepper to taste (start with a small amount and season gradually). Add the lemon zest and squeeze in the lemon juice — about 15–25 g of juice (to taste). Heat for another 30–60 seconds, just to combine the flavors.

Taste the sauce before serving — the acidity of the lemon should balance the richness of the cream and butter. If the dish seems bland, add a little more lemon juice.

Finishing and serving

7

Turn off the heat and just before serving, sprinkle with finely chopped parsley. You can add a small piece of butter in the center of the sauce for shine and creaminess. Transfer the shrimp along with the sauce to small ramekins or a plate, drizzle with 1–2 drops of olive oil (optional), and serve immediately.

Use small ramekins for appetizers or a flat plate. Serve immediately — shrimp taste best hot.
8

If serving with bread: toast slices of country bread in a toaster or on a dry pan for 1–2 minutes on each side until golden. Serve the shrimp on the toasted slices or alongside them, so guests can dip the bread in the sauce.

The best is a thickly sliced piece — toast it to a golden brown, but do not burn it. Additionally, you can serve lemon slices for drizzling.

Fun Fact

💡

Shrimp are a popular ingredient in coastal cuisines, but combining them with a creamy sauce and lemon has a universal appeal — in Poland, such dishes have become trendy in modern restaurants serving local products with a marine touch.

Best for

Przyjęcie jako przystawka Kolacja dla dwojga Sylwester i imprezy okolicznościowe

Tips

🍽️ Serving

Serve immediately after preparation on warm plates. For a contrast of textures, add toasted rolls or thinly sliced croutons. For drinks, I recommend dry white wine (e.g. riesling) or lightly sparkling water with a slice of lemon.

🥡 Storage

It is not recommended to store shrimp in sauce for a long time. Keep in the refrigerator for a maximum of 24 hours in an airtight container. Gently reheat on low heat or in a water bath, avoiding prolonged cooking again (shrimp become rubbery).

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