🍤 Creamy Tuscan-Style Shrimp (Rice Version)
Last month, I mentioned that I impulsively bought squid but I forgot to say that I also bought shrimp along with it. When I got home, I had no idea what to do with the shrimp. The only dishes I knew were garlic butter shrimp and tempura. But the last time I cooked garlic butter shrimp, it didn’t make me – 🥺 and tempura wasn’t something I loved.
So there I was, staring at 500 grams of shrimp that looked a little alive. Then I remembered a recipe link I once saw on Facebook where the comments were really good. I searched my history, and thankfully it was still there: Creamy Tuscan-Style Shrimp. Unfortunately, I didn’t have all the ingredients at home so I decided to experiment with what we have in our kitchen… and this is the version I came up with.
Ingredients
500 g shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
4 cloves garlic, minced
¼ cup chopped white onion (or minced)
1 tsp flour
½ cup water
1 tsp condensed milk
½ cup cheese, grated
½ tsp black pepper
¼ tsp dried basil
¼ tsp dried oregano
1 tsp soy sauce
½ tsp oyster sauce
1 tsp calamansi juice
Instructions
- Lightly season shrimp with a pinch of pepper and
- Heat 1 tbsp olive oil + 1 tbsp butter in a pan (medium heat).
- Add shrimp and cook until both sides are pink
- Remove shrimp from pan and set aside (Do not overcook)
- Add remaining butter. (medium-low heat)
- Sauté onion until soft.
- Add garlic, cook 30 seconds until fragrant (do not brown).
- Sprinkle 1 tsp flour over the butter-garlic mixture. Stir continuously for 30–60 seconds.
- Slowly pour in ½ cup water, stirring constantly.
- Add 1 tsp condensed milk. Stir until slightly thick and smooth.
- Add cheese, stir until fully melted.
- Season with black pepper, dried basil, dried oregano, soy sauce and oyster sauce.
- Return shrimp to the pan. Gently stir to coat shrimp in sauce. Simmer 1–2 minutes only.
- Turn off heat and add 1 tsp calamansi juice.
It’s not the authentic Tuscan Style Shrimp but it turned out better than what I expected 🤍