Shrimp fricassee in a multicooker
Description
The dish is prepared without unnecessary complications. Originally, fricassee was made only from meat, but later this name began to be given to most dishes with a white sauce. I suggest you try this recipe for shrimp fricassee cooked in a multicooker. You might object—why use a multicooker when this dish cooks very quickly? But there are situations in life when you have a multicooker but no stove. In such cases, this recipe will come in handy. The dish itself cooks very fast; the main time-consuming part is peeling the shrimp. So, let's gather the ingredients and get cooking. 1. Thaw the shrimp at room temperature and peel them. 2. Peel the garlic and slice it thinly. 3. Melt the butter in the multicooker pot using the "Sauté" mode, and lightly fry the garlic. Then remove and discard the garlic. 4. Pour the cream into the pot and bring to a boil, then season with salt. 5. Add the prepared shrimp to the cream, season with pepper, and cook for about 2 minutes. 6. Switch the multicooker to the "Simmer" mode and continue cooking the shrimp for about 5 minutes. Just before serving, stir in chopped parsley. You can slightly thicken the sauce by adding a teaspoon of flour about one minute before the cooking is finished. Let the sauce come to a boil, and the dish is ready. Serve with pasta or rice as a side dish. The dish is now ready to be served.