so i had this shrimp that was in a white wine, cream and butter sauce and i was looking for a recipe for it.?
it was really really good and i think they might serve it at bennigans or something like that. please help!
it also had some sweet chili sauce in it
Creamed Shrimp
Use canned or small cooked shrimp in this creamy shrimp recipe.
* 1/4 cup butter or margarine
* 1/4 cup flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 cups milk
* 1 cup small cooked shrimp or 1 can, about 7 ounces, drained
* 1/4 to 1/2 cup frozen peas, cooked
Melt butter over medium-low heat, blend in flour, salt, and pepper. Stir and cook for about 2 minutes, or until smooth and bubbly. Gradually stir in milk while stirring constantly. Continue cooking, stirring constantly, until mixture thickens and begins to bubble. Add shrimp and cooked peas. Continue cooking, stirring, until heated through. Serve creamed shrimp over toast or rice. This dish is sometimes called Shrimp Wiggle. Makes approximately 3 cups.
try this one too
Shrimp Newburg
Ingredients:
* 1 1/2 cups white rice
* 1 tablespoon plus 1 teaspoon unsalted butter
* 1 1/2 pounds raw large shrimp—cleaned and cut into thirds, save the shells reserve
* 1 1/3 cups half and half
* 2 teaspoons cornstarch
* 1 onion, finely chopped
* 2 tablespoons flour
* 1/4 cup cream sherry wine
* Salt and pepper
* 1/3 cup finely chopped chives
Shrimp is a good source of low-calorie protein—and it’s more affordable than the traditional lobster.
Directions:
1.
In a small saucepan, combine the rice with 1 1/2 cups water. Bring to a boil, cover, lower the heat and simmer until tender, about 20 minutes; fluff with a fork. Cover to keep warm.
2.
Meanwhile, in a large saucepan, melt 2 teaspoons butter over medium low heat. Add the outer peeled shells and cook, stirring, until crisp, about 5 minutes. In a small bowl, whisk the half and half with the cornstarch, then whisk into the shrimp shells. Bring to a simmer, whisking, then cook for 1 minute. Strain the mixture into a bowl, pressing the shrimp shells to get all the liquid; discard the shells. Wash and dry the saucepan.
3.
In the saucepan, melt the remaining 2 teaspoons butter over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the flour for 2 minutes. Slowly whisk in the half and half and shell juice mixture and bring to a simmer.for 2 minute. Stir in the shrimp and cream sherry and cook, stirring, until the shrimp is firm, about 1 minutes; season with salt and pepper. Stir in the chives. Serve over the rice.
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Penne Rigate with Shrimps and White Sauce (Recipe)
