Shrimp in Cream Sauce
Country Woman Christmas
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.
SERVINGS: 8
CATEGORY: Low Carb
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
- 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:
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. x 2-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve over noodles or rice. Yield: 8 servings.