Shrimp in Cream Sauce
Bake butterflied shrimp in cream sauce for consistently tender shellfish that collect the rich, garlicky sauce in every bite.
Prep time:
Cook time:
Serves: 8
Calories per serving: 202
Ingredients:
Cook time:
Serves: 8
Calories per serving: 202
2 tablespoons butter, melted
1/3 cup all-purpose flour
1 1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 teaspoons paprika
Salt and pepper to taste
2 pounds large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice
Directions:
Preheat the oven to 400°F. In a small saucepan, melt the butter, and then stir in the flour until the roux is smooth. Gradually whisk in the broth and garlic.
Bring the broth to a boil, then cook and stir until it has thickened, about two minutes. Remove the broth from the heat. Stir in the heavy cream, fresh parsley, paprika, salt and pepper.
Butterfly the shrimp by cutting them almost in half lengthwise, leaving the flesh attached on the opposite side. Spread them open until they butterfly. Place the cut side down in a greased 13x9-inch baking dish. Editor's Tip: To butterfly the shrimp, hold a paring knife in one hand and the peeled shrimp in the other, with the curved back facing you. Slit the shrimp from the tail end toward the head, cutting shallowly so that the halves stay connected on the opposite side.
Pour the cream sauce over the shrimp. Bake, uncovered, until the shrimp turn pink, 15 to 18 minutes. Serve the shrimp in the cream sauce with noodles or rice.
Source: tasteofhome.com
Bring the broth to a boil, then cook and stir until it has thickened, about two minutes. Remove the broth from the heat. Stir in the heavy cream, fresh parsley, paprika, salt and pepper.
Butterfly the shrimp by cutting them almost in half lengthwise, leaving the flesh attached on the opposite side. Spread them open until they butterfly. Place the cut side down in a greased 13x9-inch baking dish. Editor's Tip: To butterfly the shrimp, hold a paring knife in one hand and the peeled shrimp in the other, with the curved back facing you. Slit the shrimp from the tail end toward the head, cutting shallowly so that the halves stay connected on the opposite side.
Pour the cream sauce over the shrimp. Bake, uncovered, until the shrimp turn pink, 15 to 18 minutes. Serve the shrimp in the cream sauce with noodles or rice.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.