Shrimp in sour cream sauce
Description
The recipe won't take much time. Unlike squids, which are easy to overcook, or scallops, which are quite expensive, shrimp are more affordable (although there are expensive varieties too), and require very little effort. I try to buy vacuum-packed fresh chilled shrimp, and less often, glazed ones. I cook them in various ways: frying in sauce with aromatic herbs, boiling, or baking in the oven. I especially love different shrimp appetizers, which are always a hit at any table. 1. My shrimp are not frozen, but fresh chilled and vacuum-packed. I take them out and peel, then drain in a colander and rinse under running water. 2. I pat the rinsed shrimp dry with paper towels, transfer them to a bowl, and season lightly with salt and pepper. 3. I place a frying pan over low heat, add butter, and melt it. 4. To the melted butter I pour in sour cream, mix well, and heat gently over low heat. 5. I wash and finely chop some parsley, then add it to the pan. 6. I add the shrimp to the sour cream sauce, cover with a lid, and cook over low heat for 15–20 minutes. 7. I peel the garlic, press it through a garlic press, and add it at the very end, 2–3 minutes before finishing. 8. I serve the cooked shrimp hot, garnished with a sprig of parsley. Serve hot.