2018. Garlic Butter Broiled Shrimp with Cream Sauce

I saw an alcoholic version of this that looked so good I had to replicate it, but halal-ified. The challenge was in replicating the oakwood and flavor tones of the drink in the cream sauce, but in a halal form. I ended up incorporating some very dark brew tea and a touch of vinegar and apple juice for the closest flavor profile.

Ingredients:

1 kg large size unpeeled shrimp

75g butter, soft

1/4 cup chopped parsley

3 cloves garlic, grated

salt and pepper

1/4 cup dark brew tea

1 Tbsp vinegar

1/4 cup apple juice

1 cup cream

Method:

Mix the soft butter, parsley, garlic, salt and pepper. Add chili flakes for an optional kick.

Keeping the shrimp head attached to the body, cut the body lengthwise of half so it will look like two tails attached to one head. Using your fingers, press about half a teaspoon of the compound butter over the exposed cut flesh of the shrimp. Please all the shrimp in a shallow rimmed oven dish in a single layer and broil until cooked through and starting to char in places.

Meanwhile, make the cream sauce. In a saucepan, combine the tea, vinegar, apple juice and reduce by half. Add in the cream, and bring to a simmer but do not boil, season with salt and pepper.

Serve the shrimp with the cream sauce and fresh bread on the side to mop up all the flavor.

صحة و عافية