Friday,20 October, 2017
Current issue | Issue 1195, (1-7 May 2014)
Friday,20 October, 2017
Issue 1195, (1-7 May 2014)

Ahram Weekly

Shrimp with mustard-sour cream sauce

Serves 4-6
Ingredients:
750 gm large shrimps (peeled, deveined)
1 tsp minced garlic
1 cup sour cream
1/2 cup pouring cream
1/2 cup vegetable bouillon soup
2 tbsp Dijon mustard
Juice of one lemon
1/2 tsp finely grated lemon zest
1/4 tsp curry powder
1 tbsp capers
1 tbsp chopped dill leaves
1/4 cup snipped chives (or) green onion tops, finely snipped
2 tbsp butter
Salt + pepper

Method:
In a medium bowl, blend together sour cream, pouring cream and mustard. Heat a large skillet on high. Lower heat to medium, then add butter. Add shrimps in batches to sauté. Add garlic, curry, lemon zest, juice and seasoning. Stir until fragrant. Add vegetable soup. Bring to the boil, cover and allow to cook for five minutes only. Whisk bowl ingredients to combine. Pour over shrimp mixture and soup. Stir and bring to the boil. Lower heat to low and allow to cook for extra five minutes. Remove from heat and stir in chives, dill and capers. Serve with buttered pasta or with crusty bread and sautéed vegetables.
N.B.:  Go easy on salt with this dish. You have many salty ingredients already in use.

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