Shrimp in Cream Cilantro Sauce

2 tbsp. Unsalted butter

2 tbsp. Minced shallots

1 tbsp. Minced garlic

½ lb. Raw shrimp, shelled and de-veined

¼ cup minced fresh cilantro

½ cup chicken stock

½ cup heavy cream

kosher salt to taste

freshly cracked black pepper

In a hot, heavy saucepan, melt butter over medium heat. Add shallots, and sauté until almost translucent; stir in garlic and sauté for a few seconds. Quickly add in shrimp, then season with salt and pepper. Stir-fry until shrimp barely begin to turn pink.

Sprinkle with cilantro. Pour in stock and stir; let cook for about 1 minute. Mix in cream. Remove shrimp from sauce when they begin to curl inwards. (If you wait for them to curl in tightly they will already be overcooked.) Place in serving dishes and keep warm. Cook sauce, stirring, until it begins to brown slightly, thicken and bubble. Remove from heat and pour sauce over shrimp.