Creamy Garlic Shrimp | Chef Jean-Pierre

By Chef Jean-Pierre · 30 min

Ingredients

Instructions

1. Heat olive oil in a large skillet until hot, add the shrimp and sauté for 1 to 2 minutes, then turn them, cook a few seconds more, and set aside on a plate.
2. In the same skillet, sweat the shallots for 1 minute without browning, then add the garlic.
3. When fragrant, add the vermouth, tomatoes, cream, salt and pepper to taste, and parsley.
4. Return the shrimp to the pan and cook for 2 more minutes.
5. If the sauce is too thin, adjust its consistency with the cornstarch mixture.
6. Off the heat, stir in the butter and serve immediately.
7. Cook the couscous in salted water according to the package directions, then drain and toss with a couple of tablespoons of butter or olive oil.
8. In a frying pan, heat olive oil and sauté the shallots until golden brown, then add the peppers.
9. Once the vegetables are cooked, stir them into the couscous with the parsley and mix well.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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