|Louisiana Seafood Bible, The: Shrimp|
|by Glenda Horst|
There are two thousand species of shrimp in the world, and the majority of the United States population has only just discovered what is now consi...
Results 1 - 10 of 48 for shrimp cream sauce
Result Page: 1
START THE SAUCE FIRST *Garlic paste: ... and pepper the shrimp and cook for ... cooking in the cream sauce). Lower the ... and drops back into the sauce.*
Simmer red sauce until slightly thickened, slowly add heavy cream, stirring briskly. Add shrimp, cook 5 minutes. Pour over cooked linguine.
Cut large or medium shrimp in half or ... constantly. Add sour cream, wine and ... Heat, stirring occasionally. Serve over hot rice, toast or patty shells.
Melt butter in ... and add the shrimp. Cook briefly, ... 1 1/4 cups cream. Cook approximately ... and add to sauce, stirring rapidly. ... salad (enough for 4).
Place frozen fish ... warm place.) Cook sauce, while stirring, ... until melted. Add shrimp; heat. Stir ... for 5 minutes or until very lightly browned.
In a large saucepan cook shrimp, uncovered, in ... and chill. For sauce, in a ... Add half-and-half or cream all at once. ... sauce. Makes 36 appetizers.
Bake scallops for ... of wine. Steam shrimp 3 to 5 ... low heat. Add cream sauce to shrimp and scallops. Cook 2 minutes at 350 degrees. Serve over white rice.
Melt butter in ... then add green onions. Simmer 15 to 20 minutes and pour over shrimp and egg noodles. White cooking wine may be added at 2 tablespoons.
Saute mushrooms in ... Fry or saute shrimp until done 8 ... pan. Add sour cream, onions, bell ... May need little milk to be soupy. Serve over egg noodles.
In saucepan melt ... whip in the cream with wire whisk ... and pepper the shrimp and scallops, dip ... golden brown. Add sauce to the shrimp ... sauce over and garnish.
Result Page: 1
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