Happy New Year! After a series of busy schedules and meetings during the holiday season, I finally have time to sit down and write articles and chat with the readers of Populaer. This is why I stayed in the country cabin this weekend, focusing on What I want to do most.
Due to traveling, I exchanged gifts with my boyfriend on New Year’s Eve. Guess what I got? One of the gifts was this—Danglang—365 recipes for 365 days a year! I love cooking, of course. I am happy to receive this gift, but I have to say that my boyfriend is really smart! This is more like a "gift" that allows him to receive "gifts" every day, right? I can only say that he is really good at calculating. La!
The recipes I received are Williams Sonoma’s Salad of the Day and One Pot of the Day. The advantage of these recipes is that they plan different dishes according to the seasons, so they all use seasonal ingredients. The recipes are simple and straightforward. Most importantly, it’s perfect for modern career women—just like me!
My boyfriend has also chosen his New Year gift - "Buttered Garlic Shrimp" from the recipe, and hopes that I will make it for him to try in the New Year. This is a recipe for May and we happened to have some fresh shrimp from the market so we decided to give it a try. Even though this is a recipe for four people, neither of us felt this would be a problem at all….
Creamy garlic shrimp
Materials
1 ? pounds (approximately 24-28) large shrimp, deveined and tailed.
? cup all-purpose flour
? teaspoon salt
? teaspoonFreshly ground pepper
2 tablespoons olive oil
12 tablespoons unsalted butter (I used about 8 tablespoons)
3 cloves of garlic (we love garlic, so double that – 6 cloves)
? cup unsweetened white wine
1 lemon zest
2 tablespoons lemon juice
2 tablespoons finely chopped flat-leaf coriander
Lemon slices (for decoration, optional)
Steps
1. Find a shallow bowl, add flour, salt and pepper, stir, and coat the shrimps evenly.
2. Heat 2 tablespoons of olive oil in a large pan over medium-high heat, add the shrimp, stir-fry occasionally until opaque, about 3 minutes, cover with aluminum foil to keep warm and set aside.
3. Adjust the temperature of the wok to medium-low, add 2 tablespoons of butter and garlic, and sauté until soft and fragrant, about 2 minutes. Add white wine, lemon zest and lemon juice and bring to a boil until the sauce It will take about 1 minute to get halfway through.
4. Turn the temperature to the lowest setting, stir in the remaining cream, add one spoonful of cream at a time, and then add another spoonful after melting.
5. Add the shrimps into the sauce and mix well, add salt and pepper to taste, sprinkle with coriander and its done.
Buttered shrimp is often paired with various pastas and is a very common and popular dish. There is no pasta, so we simply serve it with freshly baked French baguettes. When we tear open the freshly baked baguettes with our hands, we can see the steam constantly floating out from the soft white dough, which is then dipped in rich... Thick garlic cream sauce...do you need to explain? For wine, just pair it with fresh white wine to relieve the greasiness. Although the taste is simple, it is very delicious and makes people feel great satisfaction both physically and mentally.
The amount of butter in this recipe may be a bit too much for health-conscious people. If you want a "lighter" version, just use two tablespoons of butter to cook the garlic until it is fragrant, and then add two tablespoons of flour. Pour into the wok and stir to form a smooth batter (also known as white batter). Slowly add white wine, lemon peel and lemon juice and stir continuously. Using chicken stock instead of the 6-10 tablespoons of cream mentioned in the previous recipe is less greasy, still delicious, and a lot less guilt-ridden! If you want a little variety, scallops will also be great. Perfect for this sauce!
My boyfriend and I both love this recipe, it’s not too labor-intensive to make when we get home from work, and if you like to throw dinner parties, it’ll be impressive when you serve it to guests. This is my favorite dish to start the new year withIt’s so suitable!
