Shrimp in Creamy Butter Sauce, Made with Monk Fruit Sweetener
International dishesSauces and DipsEurope and North America15 minutes
Shrimp in creamy butter sauce takes only 15 minutes and gives a plate of shrimp under a light, gently spicy sauce. Judging the thickness of the sauce is the hard part, since a long cook splits it and toughens the shrimp.
The heads stay in the pan, because the roe in them makes the sauce richer and more fragrant. The chili powder and basil go in only after the heat is off, which keeps their aroma.
This batch weighs about 455g, at roughly 107 calories per 100g.
Method
Peel the shrimp, split the backs and remove the dark veins, keeping the heads.
Fry 1 tablespoon minced garlic with 20g unsalted butter until fragrant. Pour in 100ml unsweetened oat milk and season with 1 teaspoon seasoning powder, 1 teaspoon kOBE Monk Fruit Blend and 1 teaspoon MSG.
Add the shrimp and 20g sweet corn and cook until the sauce thickens, then turn off the heat. Add 1/2 teaspoon Korean chili powder and the chopped basil leaves.
Move the shrimp to a plate and drizzle mildly sweet Lean Mayo over the top. Serve hot with boiled broccoli.
Tips
Keep the shrimp heads in the pot, as the roe makes the sauce richer.
Korean chili powder can be replaced with Vietnamese chili powder at about half the amount, since that one is hotter.
Thai basil stands in for the basil leaves, added once the heat is off to hold the aroma.
Add the shrimp once the sauce is at a gentle simmer, because cooking them from the start shrinks and toughens them.
Need the monk fruit sugar or Lean Mayo?
These two are what kOBE cooks with in the recipe above. See the product page or send us a message.