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Shrimp in Cream Cilantro Sauce from Emz

2 tbsp. unsalted butter
2 tbsp. minced shallots
1 tbsp. minced garlic
½ lb. Raw shrimp, shelled and deveined
¼ cup minced fresh cilantro
½ cup chicken stock
½ cup heavy cream
Kosher salt
Freshly cracked pepper

In hot, heavy saucepan, melt butter over medium heat.  Add shallots, and sauté until almost translucent; stir in garlic and sauté for a few seconds. Quickly add in shrimp, then season with salt and pepper.  Stir-fry until shrimp barely begin to turn to turn pink; sprinkle with cilantro.  Pour in stock and stir; let cook for about 1 minute.  Mix in cream.  Remove shrimp from sauce when they begin to curl inwards (if you wait for them to curl in tightly they will be over cooked!).  Place in serving dish(es) and keep warm.  Cook sauce, stirring, until it begins to brown slightly, thicken, and bubble.  Remove from heat and pour sauce over shrimp.  Delicious with steamed haricots verts.