How to Cook Pan-Fried Shrimp With Vodka Cream Sauce

Serves: 5-6

Preparation time: 20 mins

Cooking time: 30 mins

Ingredients needed to make Pan-Fried Shrimp With Vodka Cream Sauce:

For the shrimp cakes:

• 12 oz raw baby shrimp, peeled and deveined
• 2 tbsp rice flour
• 1 shallot, coarsely chopped
• 1 garlic clove, coarsely chopped
• 2 tsp freshly ground black pepper
• 1 tsp salt
• 2 tsp sugar
• Canola oil, for frying

For the vodka cream sauce:

• 1 can (28 oz) whole tomatoes, crushed
• 1 tbsp tomato paste
• 3 garlic cloves, minced
• ¼ cup shallots, finely minced
• ½ cup heavy cream
• 1/3 cup vodka
• 2 tbsp butter
• ¼ tsp red pepper, crushed
• Salt to taste

Cooking instructions for Pan-Fried Shrimp With Vodka Cream Sauce:

• For the cream vodka sauce, add a knob of butter in a saucepan to melt over moderate heat.
• Throw in the shallots and stir fry for about 5 minutes or until they brown slightly.
• Add the garlic, and continue to sauté for a couple of minutes or until it gives out a characteristic aroma.
• Stir in the crushed pepper, along with the tomato paste and continue to cook for a minute.
• Turn off the heat and stir in the crushed tomatoes.
• Whisk in a bout of vodka and cook for about 7-10 minutes, stirring often, until the alcohol evaporates.
• Pour the sauce into a blender and pulse into a smooth puree.
• Return the puree to the pan and whisk in the heavy cream.
• Cook briefly for a couple of minutes, over moderate heat and adjust the seasoning.
• Pour it in an airtight container and store in the fridge for as long as 6 months.
• To make the shrimp cakes, toss the shallots and garlic into a food processor, and pulse them briskly.
• Dump the shrimps into it, along with the rice flour, sugar, pepper as well as a dash of salt and pulse into a smooth paste.
• Drizzle oil in a skillet and heat it over high flame.
• Spoon small portions of the shrimp paste onto the hot skillet and shape them into small cakes.
• Shallow-fry the shrimp cakes in batches, for about 3 minutes or until the side turns golden brown.
• Flip it over with a spatula and fry the other side in similar fashion.
• Arrange them a large serving platter and drizzle a cup of vodka cream sauce on top.
• Serve right away before the shrimp cakes turn too soggy.

Image credit: Wikimedia Commons

Last Updated on February 5, 2013 by