Recipe
Tiger Shrimp with Butter Garlic Cream
Prep the Shrimp
- Slice the shrimp down the middle and remove the veins. You can leave the heads on for presentation or take them off — totally up to you.
- Season them with salt, pepper, olive oil, a little garlic, and some thyme if you have it. Let that marinate for a few minutes while you make the sauce.
Cook the Shrimp
Heat a nonstick or cast iron pan over medium-high heat. Once hot, add the shrimp and cook for about 2–3 minutes per side, depending on size, until they’re pink, curled, and cooked through. Remove from the pan and set aside.
Make the Sauce
In the same pan, lower the heat and add a generous knob of butter. Stir in the chopped garlic and onion and cook for a minute until fragrant and soft (don’t let the garlic burn).
Add the mustard and give it a good stir, then pour in the cream. Let it simmer gently for 2 minutes until slightly thickened.
Finish with chopped parsley, salt, and pepper to taste. Set aside and keep warm.
Plating
- Arrange the cooked shrimp on a plate, either neatly or rustically — whatever suits your style.
- Spoon a little sour cream on top and layer thin slices of green apple over the shrimp for brightness and crunch.
- Garnish with fresh dill and a few radish slices for a pop of color.
- Serve with the warm butter garlic cream sauce on the side or drizzled gently over the shrimp.