Once upon a time, my go-to meal for nights that I didn’t want to cook and was super hungry was shrimp in a bechamel sauce over pasta or rice. When Charles discovered that he was having trouble digesting milk, bechamel was out. Shrimp is still my go-to easy meal, but I needed something that was milk free. This is what I came up with. I used ingredients that I always have on hand, so there really is no excuse to not make it. I keep 1 cup portions of fish stock in the freezer, so I always have it on hand. I let it thaw when I am thawing the shrimp. Easy peasy.
easy, peasy shrimp
makes 2 servings
- 2 servings of shrimp, thawed, peeled, and deveined // I used 31-40 count shrimp, so I used 10 shrimp per person
- 2 tbsp butter
- 1 large shallot, sliced thin
- 2 tbsp flour
- 2 tbsp sherry
- 1 clove garlic, minced
- 1 cup fish stock
- 1 tsp old bay seasoning
- pinch red pepper
- salt and pepper
- Sprinkle old bay seasoning over shrimp and toss to combine.
- In a sauce pan, melt the butter over medium-high heat. Add shallots, and cook until soft, about 4 minutes. Stir to keep from burning. Add garlic and saute for 30 seconds.
- Sprinkle flour over the garlic and shallots and stir until smooth. Cook and stir for a minute. Pour in sherry and stir rapidly for another minute.
- Add in fish stock and stir until smooth. Bring to a simmer, and cook, while stirring, until sauce thickens, about 5 minutes.
- Add in shrimp, and pinch of red pepper. Cook until the shrimp is cooked through, about 3 minutes.
- Taste for seasonings, and serve immediately.