They say the housewives in the 17th Century did not have the luxury of modern refrigeration therefore they stayed away from using milk or creams in their recipes. Essentially only rich folks would use milk or cream in their sauces. But today that has changed and there are so many sauces, for soups, rice, pasta, snacks, dips and much more.
So, who’s ready for summer? I don’t know about you, but when the Pennsylvania winter starts to thaw and the sunshine starts to warm the air, my soul is lured to the beach, and thoughts of seafood-everything start to consume me. It’s kind of similar to my pumpkin-spice reaction to the cooling of the fall. In any case, the shrimp recipe I am about to share with you is so effortless to create that it can become an after-work weeknight meal, but so delicious that anyone can mistake it for a gourmet dish you labored over for hours.
Start by preheating a 12-inch cast-iron skillet over high heat. Add in 4 cups of heavy cream. Once the cream starts to boil and reduce, add in 1 cup of freshly grated Parmesan cheese and 2 Tablespoons of Aji Amarillo paste (Peruvian yellow pepper). Stir continuously until the cheese melts and is fully incorporated. Lower the heat to medium-high and add in about 20 colossal peeled and deveined raw shrimp. Simmer until the shrimp are cooked through and still tender. Season to taste with Himalayan pink salt and freshly ground black pepper.
Serve 5-6 shrimp over jasmine rice with a side of steamed broccoli and cauliflower florets and as much sauce as desired. For a low carb version, replace the rice with cauliflower rice. This meal will be ready in less than 30 minutes and I promise you, you will love the simplistic sauce so much you might feel compelled to drink it! Just get creative with it and have fun as sauces can elevate any dish.
Sarah K. Young