Ode to the Easy Shrimp Dinner
An easy shrimp dinner is a must for a home cook. Shrimp is so simple to prepare, while also elegant and impressive. Years ago, I started watching “Marco” the series, in which Marco Pierre White, a renowned British Michelin-starred chef, cooked a luxurious meal for his famous mentors and teachers from the past. In one episode, he made a decadent dish of leek and lobster terrine for his former mentor Raymond Blanc. He described how the sweetness of shellfish pairs so nicely with the delicate sweetness of leek. I was instantly convinced that I would have to give this flavor combination a try.
Lobster is a rather luxurious item, and since I make meals for myself and my husband on an everyday basis, I wanted to go with something more attainable or down-to-earth. So, what mimics lobster in both flavor and texture? Of course! Jumbo shrimp! I buy loads of it when it goes on sale at my favorite grocery store Sprouts. This was the perfect way to use jumbo shrimp. I had an easy shrimp dinner that was both delicious and impressive to look at. For other delicious shrimp recipes, check out my Spicy Vietnamese Shrimp.
How do you cook shrimp on the stove?
- Have a hot pan
- Use ample fat (e.g., 1 tbsp oil, butter)
- Pat the shrimp dry on clean towels or paper towels
- Do not overcrowd the shrimp. Make sure the shrimp have space to cook.
- Once you place the shrimp in the pan, leave the shrimp alone and do not move it until a golden brown, crusty sear has been created, about 2-3 minutes.
- This last step is absolutely essential. You may take a peek to check on this process, but do not, I repeat, do not move your meat around until the caramelized brown sear has occurred.
- Flip your shrimp once.
Do not overcook shellfish because it will turn rubbery. If anything, aim to slightly under-cook, and then finish the cooking of your shrimp in whatever sauce you are preparing for it. You will know that your shrimp are still undercooked because the middle will still be slightly grey and translucent.
How to prepare leeks?
Clean your leeks very thoroughly by cutting them in half length-wise. Then open up all the leaves and soak in a big pot of water, using your hands to work out bits of dirt and soil from the bottoms. Do this 2-3 times to ensure clean leeks.
Seasoning for shrimp
You can season shrimp with a variety of spices and herbs depending on what type of dish/cuisine you are preparing:
For Italian: fresh garlic, oregano, red pepper flake
For French: garlic, parsley, white wine, and butter
For Cajun: seasoned salt, paprika, cayenne pepper, and garlic salt
For Vietnamese: garlic, fish sauce, oyster sauce, green onion, butter, and black pepper
For Chinese: ginger, green, onion, soy sauce, and xiaoxing wine
With dishes that include Parmigiano Reggiano, it is a good idea to add salt to taste at the very end. This cheese is very high in salt, which lowers the need for added salt in a dish. In fact, I did not add salt at all to this recipe when I prepared it and I found that it was the perfect level of saltiness for me. However, everyone’s tastes are different, so I will start on my rant on the importance of tasting everything you cook from the get-go: Taste. Taste. Taste. Always. That is the only way to ensure the quality of dishes you cook.
Price Comparison
For a shrimp dinner at a semi-fancy restaurant, you’d pay $25-$30 per dish. But since this shrimp doesn’t have any sides, I’ll be generous and say this would cost $17 as a tapas/small plates stand-alone dish. How much did it cost me to make my version? I used 1 lb of jumbo shrimp, which cost me $6. I used 1/3 of the organic leek ($1), and the 1/4 cup of white wine cost $1. The heavy cream cost $1 and the Parmigiano Regianno cost $1. All in all, making this shrimp dish at home cost $10 total and made 2 servings.
Restaurant ($17) vs. Home-made ($5)
Savings make this dish even more delicious! 🙂 You can eat so decadently if you cook more at home instead of eating out. Eating out is fun, but really takes a huge bite out of your wallet. So if you’re wanting to build a stead financial future for yourself without having to pinch pennies, it’s a great idea to dine in most of the week.
Ingredients
- 1 tbsp olive oil
- 1 lb jumbo shrimp shelled and patted dry
- 1 tbsp butter
- 1 cup leek finely sliced into 1/2 inch pieces
- 2 cloves garlic finely diced
- 1 pinch red pepper flake
- 1 pinch black pepper
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmigiano Reggianno cheese
Instructions
- Heat skillet on high until you begin to see smoke. Reduce heat to medium. Add olive oil to pan and swirl around to coat it evenly.
- Place shrimp onto skillet and allow to sear on both sides until slightly golden brown, 2-3 minutes each side. Remove from pan and set aside.
- Place butter into skillet, along with leek. Saute for 3-4 minutes, then add garlic, red pepper flake, and black pepper. Saute for another 2 minutes to cook out the rawness of the leek and garlic.
- When leek has softened slightly, add in white wine, heavy cream, and Parmigiano Reggianno cheese to the leek. Add in shrimp and allow shrimp to cook in the sauce for another 2-3 minutes until the middle of the shrimp is pink rather than translucent. Optional: add in pasta to toss with sauce for the last 2-3 minutes of cooking.
- Remove from heat and enjoy with a piece of crusty bread.
Happy cooking!
If you made this recipe, post a picture and tag me @jennskitchendiary! I’d love to see how it turns out!
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