Creamy Tucson Shrimp Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
For the Shrimp:
- 1 pound large shrimp, peeled and deveined (tail-on for presentation or tail-off for ease)
- 1 tablespoon olive oil
For the Aromatics:
- 1 small onion, finely diced (about 1/2 cup)
- 2 cloves garlic, minced (or 1 teaspoon garlic paste)
For the Creamy Sauce:
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon paprika (smoked or sweet, depending on preference)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
Optional Garnish:
- Fresh cilantro, chopped (for a fresh, herbal touch)
- Lime wedges, for serving
Instructions
1. Prepare the Shrimp:
- Pat the shrimp dry with paper towels to remove excess moisture. This helps them cook evenly and prevents them from becoming watery.
- Season lightly with a pinch of salt and pepper.
2. Cook the Aromatics:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion and sauté for 2-3 minutes until softened and translucent.
- Stir in the minced garlic and cook for another 30 seconds, being careful not to let it burn.
3. Cook the Shrimp:
- Add the shrimp to the skillet in a single layer.
- Cook for 2-3 minutes per side, or until they turn pink and opaque.
- Remove the shrimp from the skillet and set them aside on a plate. Cover to keep warm.
4. Make the Creamy Sauce:
- In the same skillet, reduce the heat to medium and pour in the heavy cream.
- Add the paprika, cumin, and cayenne pepper (if using), and whisk to combine.
- Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for 2-3 minutes until it thickens slightly.
5. Combine and Season:
- Return the cooked shrimp to the skillet, tossing them gently in the sauce to coat evenly.
- Taste and adjust seasoning with salt and pepper as needed.
6. Serve and Garnish:
- Remove from heat and sprinkle with fresh cilantro, if desired.
- Serve immediately with lime wedges on the side for an extra zesty touch.
Serving Suggestions
This dish pairs wonderfully with a variety of sides:
- Rice: Serve over jasmine rice, basmati rice, or a pilaf to soak up the creamy sauce.
- Pasta: Toss the shrimp and sauce with linguine or fettuccine for a shrimp pasta dish.
- Vegetables: Pair with sautéed zucchini, steamed broccoli, or a crisp side salad for a lighter meal.
- Bread: Serve with warm crusty bread or garlic bread to mop up every bit of the sauce.
Tips for Success
- Shrimp Size Matters: Large shrimp (16-20 count) work best for this dish. Adjust cooking time for smaller or jumbo shrimp.
- Don’t Overcook the Shrimp: Shrimp cook quickly; overcooking can make them rubbery. Remove from heat as soon as they turn pink.
- Spice Level: For a milder dish, skip the cayenne pepper. For extra heat, add a pinch of chili powder or a dash of hot sauce.
- Fresh Herbs: If cilantro isn’t your favorite, garnish with parsley or chives for a different flavor profile.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently in a skillet over low heat, adding a splash of cream or water to loosen the sauce if needed. Avoid microwaving, as it may overcook the shrimp.
This elevated version of Creamy Tucson Shrimp is sure to impress with its bold flavors and luxurious texture. Let me know if you’d like variations or additional pairing ideas!