Camarones A La Crema Recipe

Marinate shrimp

In a bowl combine olive oil, minced garlic, lime juice, smoked paprika, salt, and black pepper. Add shrimp and toss to coat. Let marinate 10–15 minutes while you prepare other components (do not marinate longer than 30 minutes to avoid texture change).

Grill shrimp

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Thread shrimp on skewers or place directly on the grill. Grill 1.5–2 minutes per side until opaque and lightly charred. Remove and set aside on a warm plate. Reserve any juices for the sauce.

Prepare potatoes

Preheat oven to 425°F (220°C) or preheat a grill. Toss halved baby potatoes with olive oil, cumin, garlic powder, salt, and black pepper. Spread in a single layer on a sheet pan (or place cut side down on a grill basket).

Cook potatoes

If using oven roast for 20–25 minutes, turning once, until golden and tender. If grilling, place in a grill basket and cook 12–15 minutes, turning occasionally, until tender and charred. Sprinkle with chopped parsley before serving.

Cook rice

Rinse rice under cold water until water runs clear. In a small pot bring water or chicken stock, butter/oil, and salt to a boil. Stir in rice, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Sauté aromatics

In a large skillet over medium heat melt butter. Add minced shallot and sauté 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Deglaze

Pour in the white wine (or chicken stock) to deglaze the pan, scraping any browned bits. Let simmer 1–2 minutes until reduced by about half.

Finish cream sauce

Lower heat to medium-low and stir in heavy cream and Mexican crema (or sour cream). Add reserved shrimp juices from the marinade/grill. Simmer gently 3–4 minutes until slightly thickened—do not boil vigorously to avoid curdling. Stir in grated Parmesan, cilantro, parsley, lime zest, white pepper, and salt. Taste and adjust seasoning.

Combine shrimp with sauce

Return grilled shrimp to the skillet and toss gently to coat in the cream sauce. Warm through 1 minute to blend flavors (shrimp are already cooked, so just heat). If sauce is too thick, add 1–2 tbs water or stock to reach desired consistency.

Plate a scoop of rice and a portion of grilled potatoes. Spoon shrimp in cream sauce over the rice or alongside. Garnish with extra chopped cilantro and lime wedges. Serve immediately.