Shrimp Versailles
Elevate your dinner game with this luxurious Shrimp Versailles recipe, a symphony of tender shrimp and creamy, aromatic flavors that feel straight out of a French bistro. Perfectly seared shrimp are cloaked in a silky sauce made with dry white wine, heavy cream, and a delicate touch of garlic and shallots, creating an irresistible combination of richness and freshness. Served atop a fluffy bed of jasmine rice, this dish is brought to life with a pop of fresh parsley and a splash of zesty lemon juice. Whether you’re hosting a special occasion or craving a restaurant-quality meal at home, Shrimp Versailles is an elegant and approachable choice that comes together in just 45 minutes. Keywords: shrimp recipe, creamy shrimp, white wine sauce, jasmine rice, easy elegant dinner.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 4 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 2 shallots, finely minced
- 4 garlic cloves, minced
- 1 cup dry white wine (e.g., Sauvignon Blanc)
- 0.5 cup heavy cream
- 0.5 cup chicken or vegetable stock
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- 1.5 cups jasmine rice
- 3 cups water (for cooking rice)
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Rinse the jasmine rice in cold water until the water runs clear. Combine the rice, 3 cups of water, and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low and cover. Cook for 12-15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let sit covered for 10 minutes. Fluff with a fork before serving.
Season the shrimp with salt, black pepper, and red pepper flakes (if using). Set aside.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter. Stir in the minced shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, stirring constantly to avoid burning.
Deglaze the skillet by adding the white wine. Scrape up any browned bits from the bottom of the pan and cook for 2-3 minutes to reduce slightly.
Reduce the heat to low and stir in the heavy cream and chicken or vegetable stock. Simmer gently for 3-4 minutes, allowing the sauce to thicken slightly.
Stir in the lemon juice and fresh parsley. Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for another 1-2 minutes to warm through.
Serve the shrimp and sauce over a bed of jasmine rice, garnishing with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 496 mg | 22% | |
| Total Carbohydrate | 26.1 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
