Shrimp in Cream Sauce
(from cokerlj’s recipe box)
Been looking for a recipe similar to a Sautéed Shrimp I always got at a restaurant that is now closed…I think this is it.
Source: Internet
Categories: Seafood
Ingredients
- 1/2 to 1 stick butter, melted
- 1/3 cup all-purpose flour
- 1 cup chicken broth, more if needed
- 1/2 cup white wine
- 4 garlic cloves, minced
- 1 cup heavy whipping cream
- 1/2 cup minced fresh parsley
- 1 heaping tablespoon paprika
- Dash or two of Tony's Cajun/creole seasoning, to taste
- Salt and pepper to taste
- 1 - 2 pounds large uncooked shrimp, peeled and deveined
- Hot cooked rice
Directions
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In a non-stick skillet, melt butter; stir in flour until smooth. Gradually add broth, wine and garlic.
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Bring to a boil; cook and stir for 2 minutes or until thickened and wine has reduced and the alcohol has cooked out. Remove from the heat. Stir in the cream, parsley, paprika, Tony’s, salt and pepper.
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Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down into the simmering sauce. Cook just until shrimp is cooked thru and have turned pink. This won’t take long.
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Serve, spooning over a nice rice or a rice pilaf.