Recipe courtesy La Cocina de Lilliam
Translated by Fran Morales
Serves | 4 |
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 Tbsp minced garlic
- ½ cup chopped chard
- 1½ lbs shrimp, peeled and de-veined
- 3 Tbsp dry white wine
- 3 Tbsp oyster sauce
- 4 Tbsp heavy cream
- 1 pinch freshly ground black pepper
| Preparation | Melt butter with olive oil in pan on medium heat and sauté minced garlic and chard until chard begins to wilt, about 3 to 4 minutes. Do not allow garlic to burn.
Raise heat to medium-high and add shrimp. Sauté until shrimp begin to turn pink but are not yet fully cooked.
Deglaze pan with wine and allow to reduce slightly. Add oyster sauce and heavy cream. Cook briefly until mixture is thickened and shrimp are cooked through. Sprinkle with black pepper before serving.