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Shrimp in Cream Sauce

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  • Shrimp in Cream Sauce

    Shrimp in Cream Sauce

    YIELD: 8 servings. (1/2 recipe amounts in parentheses)

    2 tablespoons butter, melted (1 Tbsp)
    1/3 cup all-purpose flour (2 Tbsp + 2 tsp)
    1-1/2 cups chicken broth (3/4 cup)
    4 garlic cloves, minced (2 cloves)
    1 cup heavy whipping cream (1/2 cup)
    1/2 cup minced fresh parsley (1/4 cup)
    2 teaspoons paprika (1 tsp)
    Salt and pepper to taste
    2 pounds large uncooked shrimp, peeled and deveined (1 pound)
    Hot cooked noodles or rice


    1. Preheat oven to 400. In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir until thickened, 2 minutes. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper.

    2. Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, until shrimp turn pink, 15-18 minutes. Serve with noodles or rice.

    Charlene’s notes 3-12-2022: Excellent! Made half recipe, no other changes.

  • #2
    Oh yes yes yes please. Shrimp imho is manna from heaven. Definitely doin this. TY for posting