SHRIMP IN CREAM SAUCE
Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., 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, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.
Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
ANYTHING BRANDY CREAM SAUCE
This is yummy (and versatile) sauce to use over steaks, chicken, pork chops, veal, etc. You can even try it on seafood, poached eggs, baked potatoes, or even steamed veggies. A lovely accompaniment to just about any dish.
Provided by 2Bleu
Categories Sauces
Time 7m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a 1 quart saucepan over medium-high heat. Add green onion and saute' until tender, about 1-2 minutes. If desired, add mushrooms and saute' 1 more minute.
- Stir in broth and brandy. Cook about 5 minutes or until mixture is reduced (should coat back of spoon).
- Stir in the heavy cream and season with salt and pepper if desired. Serve over just about anything.
BRANDIED SHRIMP
Steps:
- Melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook until it is fragrant, about 1 to 2 minutes, stirring often. Stir in the shrimp, Worcestershire sauce, hot sauce, salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes.
- Stir in the ketchup and the oregano and simmer until the shrimp are opaque and just cooked through, 2 more minutes. Add the brandy and parsley, stir to combine, remove from the heat and serve.
SAUTEED VEAL WITH SHRIMP, MUSHROOM, AND BRANDY CREAM SAUCE
Categories Milk/Cream Mushroom Shellfish Sauté Dinner Meat Veal Shrimp Fall Winter Anniversary Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
- Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
- Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.
PRAWNS IN CREAM SAUCE (ICELAND)
When I turned the pg of *Cool Cuisine* (Traditional Icelandic Cuisine) by Nanna Rognvaldardottir & read this recipe, it made me so hungry that I went straight to my kitchen for some food! Per her intro, "This is a luxurious dish! Altho langostines, prawns & other crustaceans now enjoy great popularity in Iceland, this has not always been the case. They were not commonly eaten a few decades ago, but Icelanders discovered these delicacies in a big way in the 1970s & have been making up for their earlier neglect ever since." This recipe has me thinking I should join their mission for our next spec occasion! (Time does not include the 30 min refrigeration time) *Enjoy* !
Provided by twissis
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Split prawns lengthwise w/a sharp knife, without completely separating the halves.
- Melt 3 tbsp of butter w/the crushed garlic, salt + pepper & brush the prawns w/it. Chill for 30 min under refrigeration.
- Seed & chop the bell peppers & slice the mushrooms. Melt the remaining 2 tbsp of butter in a lrg non-stick frying pan, saute peppers & mushrooms for a few minutes & remove to a dish.
- Place prawns in the frying pan (cut side down) & fry for 2-3 min (in batches if necessary). Drizzle the brandy over them & ignite it.
- When the flame dies down, add the cream + veggies & simmer for 2 minutes. Serve immediately.
- To Serve: Serve 5 prawns per person w/an equal amt of veggies & sauce over toast points lightly brushed w/garlic-infused olive oil or garlic butter.
Nutrition Facts : Calories 360.5, Fat 34.7, SaturatedFat 21.6, Cholesterol 151.7, Sodium 284.5, Carbohydrate 6.4, Fiber 1.2, Sugar 2.2, Protein 7.2
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- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add onion; sauté until translucent, about 4 minutes. Add mushrooms; sauté until beginning to brown, about 3 minutes. Remove skillet from heat; add brandy. Carefully ignite; when flames subside, return to heat. Simmer until brandy is almost evaporated, about 1 minute. Add beef stock and chicken stock; boil 5 minutes. Add cream; boil until sauce coats spoon, about 14 minutes. Pour sauce into bowl; clean skillet.
- Place flour in shallow dish. Sprinkle veal cutlets with salt and pepper; coat with flour. Melt 2 tablespoons butter in same heavy large skillet over high heat. Add 3 veal cutlets to skillet and sauté until brown and cooked through, about 2 minutes per side. Transfer veal to plate. Repeat with remaining veal cutlets. Cover veal to keep warm.
- Melt remaining butter in same skillet. Add shrimp; sauté until just opaque in center, about 3 minutes. Pour sauce into skillet; stir until heated through, scraping up any browned bits. Divide veal among plates. Top with shrimp and sauce.
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