Monday, March 24, 2008

Quick Shrimp Alfredo

I'd been thinking all day about what I was going to make for dinner tonight. Taylor wanted leftover roast from Saturday night. I however took leftovers for lunch today, and probably will tomorrow too, so I was NOT eating that again. I wanted something quick, but really good. I got home from work around 5:30 and was sitting down to eat at 6:00. Not bad! This isn't an authentic alfredo sauce, but it tastes similar so that is the name I chose.

Jaime's Quick Shrimp Alfredo

Source: Me
Serves One

1 cup uncooked Jasmine rice
2 cups chicken stock
1 clove garlic, pressed
1 tbsp toasted sesame oil
2 tbsp Alouette Garlic and Herbs Cheese Spread - See product rave below.
1/2 cup milk - give or take
parmesan cheese, to taste
10 medium shrimp - I only had frozen shrimp, but this would have been even better with fresh!
parsley and red pepper flakes for garnish


Add the sesame oil and pressed garlic to a sautee pan over medium heat. Add the uncooked rice
and stir to coat. I have found that toasting the rice prior to cooking adds a nutty background flavor, which in this case is enhanced by the sesame oil. Toast for about 5 minutes, stirring often.


Add the rice to the chicken stock and bring to a boil. Stir and then cover, reducing the heat to simmer. Simmer for 20 minutes. **You will have more rice than you need for the sauce and the shrimp. I plated my serving and saved the rest in the fridge for another quick dinner idea to come soon!**


While the rice is cooking, add the Alouette to the sautee pan from earlier (make sure you remove all the grains of rice) over medium low heat. Add a little milk and stir. As the cheese spread melts, continue to add milk. The amount of milk you need to add depends on how thick you like your sauce. Once the Alouette is completely melted and combined with the milk, add parmesan cheese. Increase heat slightly continuing to stir. Add the thawed, or fresh, shrimp to the sauce and let cook completely. Stir the sauce every once in a while, coating the shrimp. Once the shrimp is done, you can reduce the heat to warm/simmer and wait on the rice to finish cooking.

Once the rice is done, pour sauce and shrimp over one serving of rice. Sprinkle parsley and red pepper flakes on top. A perfect, quick, simple weeknight dinner!




1 comment:

Kalar said...
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