Here’s a tummy-warming treat for holidays! Dip pieces of crunchy rustic bread into the creamy sauce and soak up all that garlicky goodness. Need gluten free? Use broccoli instead! Steamed until it turns bright green like tiny Christmas trees!
In my last post I shared instructions for making Garlic Butter Shrimp….plump, juicy, and ready to use on top of Shrimp Crostini with Garlic Butter. I make at least 2 pounds of these beauties so I’ll have some left over for another dish. Use the liquid from cooking the shrimp to make this scrumptious sauce.
Garlic Butter Cream Sauce for Shrimp
liquid left after cooking Garlic Butter Shrimp
4 tablespoons Kerrygold unsalted butter
4 teaspoons minced garlic
1/2 cup white wine (I used sauvignon blanc)
1 cup half and half or light cream
salt, pepper, paprika,
Heat the liquid left in the pan after cooking Garlic Butter shrimp. Add 4 tablespoons Kerrygold unsalted butter and let it melt on low heat. Add 1/2 cup white wine and turn up the heat to bring to a boil for about 2 minutes. Turn down the heat and add the cream. Stir gently. Season with salt, pepper, paprika. Makes about 4 servings.
Serve in a shallow bowls with Garlic Butter Shrimp, and sliced bread or steamed vegetables for dipping.
Many thanks to Kerrygold USA for sending me their unsalted butter for this recipe! I was not compensated for this post, but am participating in their bloggers’ Holiday Recipe Contest. All opinions are mine.