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Garlic Shrimp with Lemon and Crème Fraîche

Garlic Shrimp with Lemon and Crème Fraîche
Pan-seared scallops and mussels are the stars of this light seafood stew originating from France's coastal regions. Fresh vegetables like carrots and celery add depth to a delicate white wine broth, finished with a pat of rich butter for a silky texture. This hearty yet elegant dish is perfect for a chilly evening meal by the sea.
Ingredients
  • 350g / 12.3 oz frozen and thawed large shrimp, preferably with shells (King Prawns or Vannamei Prawns)
  • 120ml / 1/2 cup crème fraîche
  • 2 tbsp light mayonnaise
  • 1 tsp flaky sea salt with chili flakes
  • 1/2 clove garlic, minced
  • 1/2 lemon, finely grated zest
Instructions

1. Preheat your grill to medium-high heat around 400°F or 200°C.

2. Mix together 1/2 cup (120 ml) crème fraîche 1/4 cup (60 ml) mayonnaise 2 minced garlic cloves 1 tsp (5 ml) lemon zest and a pinch of flaky sea salt with 1/4 tsp (1.25 ml) chili flakes in a large bowl.

3. Add 1 pound (450g) thawed shrimp to the bowl making sure they're well coated with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.

4. Remove the shrimp from the refrigerator 15 minutes before grilling. Pat them dry with paper towels to remove excess moisture.

5. Grill the shrimp for 2-3 minutes per side or until they're pink and cooked through.

6. Serve the garlic shrimp hot garnished with additional lemon wedges and crusty bread on the side.

Tools
  • bowl
  • spoon
  • paper towels
  • grill
  • refrigerator
  • cutting board
  • knife

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