Charleston's Shrimp Cargot Recipe With Havarti
When I first stumbled upon Charleston's shrimp cargot recipe with Havarti, it felt like encountering an old friend who had just returned from a grand adventure. I dove in without hesitation.
Equipment
- Skillet
Ingredients
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic or 1-2 garlic cloves, finely chopped
- 12 jumbo shrimp
- 1/2 cup creamy Havarti cheese
- 1 tablespoon lemon juice
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Start with the shrimp. Peel and devein them if not already done. Rinse and pat dry. Make sure they’re fresh; that’s key.
- Melt the unsalted butter in a skillet over medium heat. Once melted, add the minced garlic. Sauté for 1-2 minutes until fragrant but not brown. We’re after flavor, not the bitterness that burnt garlic can bring!
- Once your garlic is just fragrant, it’s time to add the shrimp. Sauté for about 4-5 minutes, flipping them halfway through. You want them pink and opaque, meaning they’re cooked through. At this point, the kitchen will be smelling heavenly!
- Add the creamy Havarti cheese to the pan and stir gently until it melts. You want it to envelop the shrimp smoothly, creating a gorgeous, creamy sauce.
- Finally, drizzle the lemon juice over the mix and sprinkle the crushed red pepper flakes. Give it a final stir. Then, transfer the shrimp cargot to a serving dish, and it’s ready for the spotlight.
Notes
- Fresh is Best: Always use fresh shrimp. Frozen shrimp can work in a pinch but may alter the flavor profile.
- Watch the Heat: Avoid cooking shrimp on too high heat. They can become rubbery if overcooked.
- Play with Cheese: If Havarti isn’t your thing, try Gruyère or mozzarella for different flavor notes.
- Garnish Graciously: Consider topping with fresh parsley or a sprinkle of additional red pepper flakes for that extra kick.
- Experiment: Don’t hesitate to mix in other herbs like basil or chives for added flavor.
Nutrition
Calories: 196kcal
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