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.
SHRIMP WITH PERNOD CREAM SAUCE
The recipe of a local man featured in our paper. This is so good and slightly different from the other recipe here on 'zaar.
Provided by Lula1026
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the flour, salt and pepper in a plastic sealable bag. Shake shrimp in flour to coat evenly, shaking off excess.
- Melt one tablespoon butter in a saute pan on medium high and add the oil. When the butter and oil just approaches the smoking point, saute the shrimp until just done, approximately 5 minutes, depending on the size of the shrimp.
- *Do not overcook as they will be rewarmed in the sauce later.* Remove the shrimp and tent with foil to keep them warm.
- In the same pan add the other tablespoon butter on medium heat until melted, and cook the shallots until they are opaque. Increase heat to high and deglaze the pan with the Pernod, scraping up any pieces of cooked food. Cook the Pernod until the alcohol is evaporated and it is reduced by half. Then, add the cream and the tomato paste and bring to a rapid boil.
- Reduce the heat slightly, add the thyme and sage allow to reduce to a sauce like consistency (about 5 minutes).
- Return the shrimp to the sauce and reheat. Serve the shrimp drizzled with a generous amount of sauce and garnish with chives.
Nutrition Facts : Calories 614.2, Fat 43.1, SaturatedFat 24.9, Cholesterol 396.3, Sodium 359.5, Carbohydrate 17.8, Fiber 0.7, Sugar 0.7, Protein 38.5
PENNE WITH SHRIMP AND HERBED CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
- Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
- Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
SAUTEED SHRIMPS WITH TOMATOES AND PERNOD
Steps:
- Puree tomatoes in a blender until smooth. If dry, add a tablespoon or two of water. Pass through a medium strainer into a mixing bowl. Stir in Pernod, salt, and pepper. Reserve.
- Season shrimps with salt and pepper. Melt 4 tablespoons butter in a large skillet over high heat. Saute shrimps until pink-orange, about 1 minute per side. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan. Add reserved tomato sauce and julienned snow peas. Bring to a boil and cook until reduced by about one-third. Adjust seasonings to taste.
- Break remaining butter in small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with chervil and serve immediately.
SHRIMP WITH GARLIC CREAM SAUCE OVER LINGUINE
Steps:
- In a saucepan bring 6 cups of water to a boil. Using a small paring knife, remove the vein along the back of each shrimp and rinse under running water. Add garlic to water and boil for two minutes. Add the shrimp to the water and cook with the garlic for 2-3 minutes. Drain the shrimp and garlic. Peel the garlic and finely chop. Heat oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and bring to a simmer. Cook until cream begins to thicken. Stir in parsley, Parmesan and shrimp. Season with salt and pepper. Pour sauce over linguine in a large bowl and toss to coat. Garnish with parsley and Parmesan.
SCALLOPS IN PERNOD AND CREAM
This is a delicious dish. My father made it for me and gave me the recipe several years ago. I'm afraid I'm not sure where he got the recipe, but I believe it was from a chef at an inn in Maine. Like most absolutely fabulous dishes, this is not low fat but definitely worth the indulgence! This is really nice with a long grain rice and wild rice mixture or with nice crusty bread to sop up the sauce. Can be served as an appetizer or a main course.
Provided by J. Ko
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season scallops with salt and pepper. Flour them heavily, patting away the excess.
- Saute scallops in clarified butter until golden brown.
- Add pernod carefully and flambe. Once flame has gone out add cream.
- Reduce heat and cook until cream thickens and bubbles glisten.
- Stir in chives and serve immediately.
- Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.
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- I like to buy my frozen shrimp unpeeled, with tails. You can find them already peeled and deveined but if they are not, you need to peel, devein, rinse and pat them dry.
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