 |
Shrimp in Cream Sauce
|
 |
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
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 over noodles or rice.
Yield: 8 servings.
|
Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |