Chilled Aromatic Shrimp
This elegant chilled shrimp dish is a celebration of fresh, bright flavors perfect for warm evenings or sophisticated cocktail parties. The star is a vibrant green sauce made by blending fresh cilantro, ginger, garlic, and jalapeño, then enriched with heavy cream and zesty lime juice. The shrimp, peeled and deveined, are first marinated in this aromatic mixture to absorb the bold herbs and spices. They are then quickly sautéed until just pink and tender, ensuring a delicate texture. The reserved marinade is reduced with the cooking juices to create a thick, luxurious glaze that coats the chilled shrimp. The result is a harmonious balance of heat, citrus, and creamy richness. Serve as a stunning appetizer or light main course, garnished with fresh scallions for an extra pop of color and flavor.
Description
This elegant chilled shrimp dish is a celebration of fresh, bright flavors perfect for warm evenings or sophisticated cocktail parties. The star is a vibrant green sauce made by blending fresh cilantro, ginger, garlic, and jalapeño, then enriched with heavy cream and zesty lime juice. The shrimp, peeled and deveined, are first marinated in this aromatic mixture to absorb the bold herbs and spices. They are then quickly sautéed until just pink and tender, ensuring a delicate texture. The reserved marinade is reduced with the cooking juices to create a thick, luxurious glaze that coats the chilled shrimp. The result is a harmonious balance of heat, citrus, and creamy richness. Serve as a stunning appetizer or light main course, garnished with fresh scallions for an extra pop of color and flavor.
Ingredients
- 1 cup loosely packed fresh cilantro
- 1 tablespoon fresh ginger, chopped
- 2 cloves garlic
- 2 scallions (green onions), sliced
- 1 jalapeno pepper, halved and seeded
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 tablespoons mild vegetable oil
- 3 tablespoons fresh lime juice
- 1 to 2 pounds medium or large shrimps, peeled but with tails left on
- 1 cup heavy cream
Directions
- 1 In a food processor, combine cilantro, ginger, garlic, scallions, and jalapeño. Process until finely chopped, or chop finely by hand.
- 2
Add sugar, salt, oil, and lime juice to the herb mixture and mix well to form a marinade.- 3
Toss the shrimp in the marinade until well-coated. Cover the bowl and let stand for 1 hour at cool room temperature, or refrigerate for longer marination.- 4
Spoon the shrimp out of the marinade, reserving the marinade liquid for the sauce.- 5
In a large skillet, sauté the shrimp lightly without additional oil until they are barely cooked and just turning pink. Do not overcook.- 6
Remove the shrimp from the skillet and arrange on a serving plate. Refrigerate to chill completely.- 7
In the same skillet, add the reserved marinade to the liquid left from cooking the shrimp. Bring to a boil, stirring constantly.- 8
Continue boiling until the liquid evaporates, leaving a thick green puree.- 9
Add the heavy cream to the puree and boil again, stirring constantly, until the sauce thickens enough to pour. Be careful not to reduce too much, as the sauce will thicken considerably as it cools.- 10
Pour the sauce into a serving bowl. Refrigerate the sauce alongside the chilled shrimp until both are well-chilled and ready to serve.NoteFor a milder flavor, remove the seeds from the jalapeño completely or use half a pepper.
This dish can be made up to 4 hours in advance. Keep refrigerated until serving.
If the sauce becomes too thick after chilling, whisk in a teaspoon of water or extra lime juice to reach desired consistency.
Ensure shrimp are thoroughly dried after peeling to help the marinade adhere better.
Serve with lemon wedges and fresh cilantro sprigs for garnish.
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