Sautéed Shrimp in Cumin Cream Sauce

November 9, 2007

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Here’s a quick, easy, wonderful way to sauté shrimp. Cook them as quickly as possible and serve over just about anything you like. Sam & Harry

1 pound medium shrimp, peeled and cleaned
2 tablespoons olive oil
1/8 teaspoon toasted, ground cumin
1/4 cup dry white wine
2 tablespoons crème fraîche

In a medium skillet on medium high heat, sauté the shrimp quickly in the oil, one side 30 seconds, then the other side 30 seconds. Add the cumin and stir 1 minute. Add the wine and reduce for 1 minute. Remove the shrimp to a warm plate. Continue reducing the sauce until slightly thickened. Stir in the cream. Pour over the shrimp and serve on pasta, rice, couscous, or in a mixed salad.
Makes 2 servings.

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