Shrimp In Garlic SauceI think you could probably add any protein to this garlic sauce and (if you like garlic) you would love it! Be warned, that this is very garlicky, but it is also very good!. We just ate it over brown rice and it almost became like a jambalaya, with the rice taking on all of the flavor of the sauce…
Shrimp In Garlic Sauce
2 tablespoons butter
1# Medium shrimp, peeled and deveined*
1/4 cup olive oil
1/2 small onion-diced
6 garlic cloves-minced
1/2 orange bell pepper-diced (or use whatever color you like)
3/4 cup vegetable stock (or seafood stock if you have it)-you could substitute with some white wine as well
Juice of 1/2 of a lime
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon flour
1 tablespoon chives-chopped
In a medium stockpot, heat the butter over medium heat. Once melted, add the shrimp and sear on both sides-but don't cook through. Transfer the shrimp to a plate; set aside.
In the same pot, add the olive oil and heat over medium heat. Add the onion, garlic and bell pepper and sauté until tender, about 6 minutes.
Add in the lime juice, stock (or wine), salt and pepper. Bring to a boil, reduce heat to low and cover. Cook for 15-20 minutes or until bubbly.
Pour out half of the liquid into a bowl, add in the flour and whisk until combined. Add back into the stock pot and stir until the sauce thickens.
Add the shrimp and cook for 5-7 minutes or until the shrimp is done, be careful not to overcook the shrimp!
Serve over brown rice and top with the chives.
*Since I was using the vegetable stock, I left the shrimp tails on for the cooking process to add a little extra flavor to the sauce.