A Shrimp Recipe from Park City, Utah
A delightful culinary journey where classic pasta meets the exotic flair of cilantro and shrimp. If you’re searching for a dish that combines ease of preparation with a burst of fresh, vibrant flavors, look no further than this Pasta with Cilantro and Shrimp Sauce recipe.
Picture succulent shrimp sautéed to perfection, then enveloped in a creamy, herb-infused sauce that highlights the zesty, aromatic notes of fresh cilantro. This sauce not only adds a refreshing twist but also elevates the entire dish with its unique blend of garlic, lime juice, and onions. Paired with al dente pasta, it creates a symphony of flavors that is both satisfying and sophisticated.
This recipe is perfect for those nights when you want to impress your family or guests without spending hours in the kitchen. Ready in under 35 minutes, it’s a fantastic option for a quick yet elegant meal. Whether you’re a seafood lover or looking to diversify your pasta repertoire, this dish promises to deliver. Join us as we explore this delectable fusion of tastes and textures, creating a memorable dining experience that’s sure to become a favorite in your home.
Feel free to deglaze the pan with white wine, if you’d like, but know that it isn’t a necessary step to have a really tasty meal. I hope you enjoy it. Check out my article on peeling and de-veining shrimp here.
What Is A Roux?
Roux is a fundamental building block of French cuisine, revered for its ability to thicken and flavor sauces, soups, and stews. Comprised of equal parts fat and flour, the roux is cooked together over a gentle heat until it reaches the desired color and consistency. The magic of roux lies in its transformative power: from pale and raw to rich and golden, it adds depth, body, and complexity to dishes.
Depending on the cooking time, roux can take on various hues, from a pale white or blond to a deep brown or even chocolate color. Each stage offers a different flavor profile, with lighter roux lending a delicate nuttiness and darker roux imparting a robust, almost smoky essence.
Beyond its culinary prowess, roux serves as the backbone of classic dishes such as gumbo, béchamel, and velouté, showcasing its versatility and indispensability in the kitchen. With just two simple ingredients, roux embodies the essence of culinary alchemy, transforming humble beginnings into culinary masterpieces.
Buying Shrimp
Buying shrimp can be a delightful experience when armed with the right knowledge to ensure freshness, quality, and sustainability. When perusing the seafood aisle or visiting a fish market, several factors must be considered to make the best choice.
First and foremost, opt for fresh shrimp whenever possible. Look for firm, plump bodies with a slight translucence and a mild, briny scent of the sea. Avoid shrimp that appear dull, slimy, or have a strong ammonia odor, as these are signs of deterioration.
Consider the shrimp’s source to support sustainable fishing practices. Look for certifications such as Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC) to ensure that the shrimp were harvested or farmed responsibly, with minimal impact on the environment.
Decide between wild-caught and farm-raised shrimp based on your preferences and values. Wild-caught shrimp often boast a more complex flavor profile, while farm-raised shrimp may offer consistency in size and availability.
Lastly, consider the size and preparation of the shrimp to suit your recipe. Larger shrimp are ideal for grilling or sautéing as a main course, while smaller shrimp are perfect for salads, pasta, or appetizers.
By carefully selecting fresh, sustainable shrimp, you can elevate your culinary creations while supporting responsible fishing practices and environmental stewardship.
Cilantro Shrimp Recipe
Ingredients
- 6 tablespoons butter unsalted
- 3 tablespoons all purpose flour
- ¼ cup onions finely diced
- ¼ cup celery finely diced
- 2 tablespoons garlic minced
- 1 cup fish stock or clam juice
- 3 tablespoons cilantro minced
- salt and pepper to taste
- 1½ pounds shrimp peeled and deveined
- 1 tablespoon fresh lime juice
Instructions
- Easy prep for this one. Dice the onions and celery, mince the garlic and cilantro, peel and de-vein the shrimp and you are ready to go.
- Melt butter in saucepan over medium heat.
- Add the onions, celery and garlic along with a pinch of salt and pepper, and cook over medium heat until softened, stirring often.
- When the vegetables have softened, add the flour, cooking and stirring for about 3 minutes, or until the flour-butter paste is a light golden brown. What you have just made is called a roux, or a mixture of cooked fat and flour. Normally a roux is not made with vegetables in it at the beginning, but to me, this is a great way to add flavor.
- Whisk in the cold stock or clam juice. Make sure the liquid is cold. The rule for roux is to add cold liquid to a hot roux or hot liquid to a cold roux, otherwise, your sauce will be lumpy.
- When well blended, add the cilantro and taste for seasoning. Add a pinch more salt and/or pepper, if necessary.
- Cook for 3 minutes. If the sauce is too thick, add a little more fish stock or clam juice.
- Add the shrimp. Cover and cook for 5 minutes or until sauce is thick and flavors are blended.
- Add lime juice just before serving.
