Butterfly Shrimp in Garlic Cream Sauce

Butterfly Shrimp in Garlic Cream Sauce

Juicy butterflied shrimp, cleaned and sautéed in a silky blend of olive oil and butter, are infused with the rich aroma of garlic. A luscious sauce of heavy cream and a touch of mustard coats the shrimp, balancing creaminess with a subtle tang. Fresh cilantro is folded in at the end, adding brightness and a fragrant finish to the dish

Ingredients:

• 1 lb large shrimp, cleaned and butterflied

• 2 tbsp olive oil

• 2 tbsp butter

• 4–5 cloves garlic, finely minced

• 1 cup heavy cream

• 1 tsp Dijon or yellow mustard (adjust to taste)

• Salt and freshly ground black pepper, to taste

• 2–3 tbsp fresh cilantro, chopped

Instructions:

1. Prepare the shrimp: Pat the cleaned, butterflied shrimp dry with paper towels. Season lightly with salt and pepper.

2. Sauté: In a large skillet, heat the olive oil and butter over medium heat until the butter melts and starts to foam. Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until pink and slightly curled. Remove shrimp and set aside.

3. Make the sauce: In the same pan, add the minced garlic and sauté gently for 30–60 seconds until fragrant (don’t let it burn). Stir in the heavy cream and mustard, then bring to a gentle simmer. Let the sauce thicken slightly, about 3–4 minutes.

4. Combine: Return the shrimp to the pan, tossing them in the sauce until fully coated and heated through.

5. Finish: Stir in chopped cilantro right before serving for a fresh, herbal finish. Taste and adjust seasoning with extra salt, pepper, or mustard if desired.

6. Serve: Best served hot with crusty bread, rice, or pasta to soak up the creamy garlic sauce.

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