Seafood: shrimp
Produce: garlic
Dairy: heavy whipping Cream, Parmigiano Reggiano Cheese
Other: cold pressed olive oil, corn starch
Cooking Method: stovetop
Ingredients:
2 pounds Rouses wild caught Louisiana shrimp
2 teaspoons finely chopped fresh garlic
4 tablespoons first cold pressed olive oil
1 cup Parmigiano Reggiano Cheese
2 cups Heavy Whipping Cream
1 teaspoon corn starch and 4 teaspoons water mixed together to make slurry for thickening sauce
Procedure:
Sautee garlic in olive oil about 3-4 minutes until just starting to brown.
Add shrimp and saute until they are pink.
When fully cooked, but not well done add heavy cream and parmigiano cheese.
Whisk until blended smoothly on low heat.
Add slurry mixture to thicken.
Recipe Type: Authentic
Recipe Author: Chef Nino
Chef's Background: Gulf Shores Cooking Class with Rouses Chef Nino
Recipe Source: https://shop.rouses.com/images/site/2/Nino%20Pastabilities.pdf
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