Juicy shrimp in velvety Alfredo, nestled in cabbage cups. Flavorful, light, and ideal for low-carb dining.
# What You'll Need:
→ Seafood
01 - 14 oz medium shrimp, peeled and deveined
→ Vegetables
02 - 1 large head green cabbage (8 to 12 large leaves, separated)
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely diced
05 - 1 tablespoon chopped fresh parsley, plus extra for garnish
→ Dairy & Sauces
06 - 2 tablespoons unsalted butter
07 - 1/2 cup heavy cream
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/4 cup cream cheese, softened
→ Spices & Seasonings
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/8 teaspoon crushed red pepper flakes (optional)
# Method Steps:
01 - Bring a large pot of salted water to a boil. Carefully separate 8 to 12 large outer cabbage leaves. Blanch the leaves for 1 to 2 minutes until just softened, then drain and arrange on paper towels to dry.
02 - In a large skillet, melt 1 tablespoon butter over medium heat. Add shrimp, seasoning with salt and black pepper. Cook for 2 to 3 minutes per side until pink and opaque. Remove shrimp and set aside.
03 - In the same skillet, add the remaining 1 tablespoon butter. Sauté shallot and garlic for 1 to 2 minutes until fragrant.
04 - Reduce heat to low. Add heavy cream and cream cheese, whisking until the mixture is smooth. Stir in Parmesan cheese until melted and the sauce is creamy.
05 - Return shrimp to the skillet, tossing to evenly coat with the Alfredo sauce. Stir in parsley and, if desired, red pepper flakes. Remove from the heat.
06 - Arrange prepared cabbage leaves on a serving platter. Evenly spoon shrimp Alfredo mixture into the center of each leaf. Garnish with additional fresh parsley.
07 - Serve immediately, folding the cabbage leaves into cup or taco shapes as desired.
