When I need a dish that delivers elegance and ease, my go-to recipe is this Shrimp in Gorgonzola. In just a short thirty minutes, the magic of this dish unfolds – combining succulent shrimp with the creamy gorgonzola. It’s a dish that always impresses, yet requires minimal effort. With all the ingredients readily available in my kitchen, it’s a quick solution that delights the whole family.
King Prawns
Look for firm, plump prawns with a bright sheen and no signs of discoloration. If you have access to fresh, wild-caught prawns, they will offer the best flavor. However, high-quality frozen prawns can also work wonderfully, especially if they’re quickly frozen after harvest to preserve their freshness.
Butter
For the best results, opt for unsalted butter. This allows you to control the saltiness of the dish, especially since gorgonzola cheese can be quite salty on its own.
Garlic
Ah, garlic – the aromatic powerhouse of countless dishes. Fresh garlic cloves are ideal. If you’re a garlic lover, feel free to add an extra clove or two. For convenience, you can also use pre-minced garlic, available in many grocery stores.
White Pepper and Salt
Freshly ground white pepper offers a milder heat compared to black pepper, allowing the other flavors to shine. A pinch of salt is all you need, but adjust according to your taste preferences. Sea salt or kosher salt works beautifully here.
Gorgonzola Cheese
Gorgonzola cheese is a creamy, tangy blue cheese originating from Italy. If you’re not a fan of gorgonzola, you can easily substitute it with other creamy blue cheeses like Roquefort or Danish blue. For a milder flavor, consider using creamy goat cheese or even Brie.
Cream (33%)
Opt for heavy cream (also known as whipping cream) with a fat content of around 33% for the best results. If you prefer a lighter sauce, you can use half-and-half or even whole milk, though the sauce will be less creamy.
Chardonnay
Choose a dry Chardonnay with crisp apple or citrus flavors. If you prefer not to use alcohol, you can substitute it with chicken or vegetable broth.
Thyme
It pairs beautifully with seafood and the creamy gorgonzola sauce. If you don’t have fresh thyme, you can use dried thyme, though the flavor will be slightly more concentrated, so use about half the amount.
Peel the shrimp, leaving only the last segment of the chitinous shell on which the tail will hold. Melt the butter in a large pan over medium heat. Lightly fry the shrimp in the melted butter until they start to turn pink. Season with salt, pepper, and finely chopped garlic, frying for another half a minute.
Pour the Chardonnay into the pan and let it simmer until most of the liquid has evaporated. Add the cream to the pan and stir gently. Let the cream simmer until it begins to thicken.
Toss in the broken pieces of gorgonzola cheese, stirring until melted and the sauce becomes creamy. Sprinkle in the thyme leaves, giving the sauce a final stir.
Remove the pan from heat and transfer the shrimp and sauce to a deep plate. Cut the French baguette into long quarters and fry them on a grill pan until crispy. Serve the shrimp alongside the grilled baguette slices.