Hi Everyone,
I had a craving for shrimp, and like most Guyanese, it takes no effort to convince me to make a curry. But on this occasion, curry was not what I wanted – shocking! I felt like eating plump shrimp cooked in a rich buttery sauce infused with garlic and fresh herbs, and I had just the right thing to accompany it – freshly baked artisan bread. I even had 
plans for the leftovers – I was going to toss it with hot pasta the following day. There was just one problem – how to make the sauce so that it did not end up like clarified butter with bits of garlic.
It was time to hit the books and the Internet. I found many recipes – American-style Shrimp Scampi, Spanish-style Garlic Shrimp and many recipes for Shrimp in Cream Sauce, as well as the Chinese-style Steamed Prawns in Garlic Sauce. While many of the recipes looked pleasing and appetizing, none was exactly what I wanted. I was after a recipe that had an emulsified sauce with the flavour of garlic, without actually seeing the garlic in the sauce. With many of the shrimp scampi recipes the shrimp glistened with the melted butter with bits of garlic and herbs that clung to it. The sauce itself pooled at the bottom of the dish. The cream based sauces were enhanced by the addition of heavy cream. I did not have heavy cream and I was determined that the creaminess of my sauce must be a combination of the
