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Plated dish over rice for the feature image.

15 Minute Shrimp in Sauce

Lori
Prep Time 2 mins
Cook Time 13 mins
Total Time 15 mins
Servings 2

Ingredients
  

  • 14-16 raw shrimp. medium-sized peeled, and deveined
  • 1 1/2 cup vegetable broth
  • 1/4 cup dry white wine such as Pinot Grigio or Chardonnay
  • 1/2 cup chopped onion
  • 2 garlic cloves medium-sized, diced
  • 1 tablespoon tomato paste
  • 3 teaspoons capers drained
  • 1 tablespoon flour heaping
  • 2 tablespoon butter softened, separated
  • Salt and Pepper to taste optional
  • 2 tablespoons chopped parsley for garnish optional

Instructions
 

  • Start by preparing the white roux paste. In a small, but deep bowl, whisk the flour and half the softened butter vigorously until a thick creamy paste is formed. Set aside.
  • Stir the tomato paste into the vegetable broth until blended.
  • In a large skillet warmed to medium, melt the remaining butter and lightly sauté the onion and garlic. Only for about a minute or until aromatic.
  • Add the shrimp and cook for a minute, or just until the side that is down starts to turn pink. Then flip them over.
  • Immediately add the wine and stir. Then add the vegetable broth/tomato paste liquid and the capers.
  • Turn the heat up to medium high and bring to a quick boil. Then lower the heat back down to medium.
  • In the center of the pan, add a teaspoon at a time of the roux paste and whisk it in quickly to dissolve and distribute.
  • Keep adding the roux paste a teaspoon at a time, whisking and distributing after every addition, until the sauce starts to look creamy but not thick. It needs to move like a liquid and be pourable, but still have a rich, creamy texture. You will likely not need all the roux.
  • Taste for seasoning and add salt and pepper if desired. The vegetable broth will usually add enough sodium, so adding salt may not be necessary.
  • Continue to cook the shrimp in sauce for about 3 minutes more, stirring frequently, to allow the flour to cook through.
  • Then remove from the stove, garnish with some fresh chopped parsley, and serve.