Shrimp in Cream Sauce



2 Tbsp Butter

1/3 Cup All-Purpose Flour

1-1/2 Cup Chicken Broth

4 Garlic Cloves, Minced

1 Cup Heavy Whipping Cream

1/2 Cup Minced Fresh Parsley

2 Tsp Paprika

Salt And Pepper To Taste

2 Pounds Large Uncooked Shrimp, Peeled And Deveined


 In a large saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat stir in cream, parsley, paprika, salt and pepper.

Cut shrimp lengthwise to butterfly. Add to pan and reheat to boiling, decrease heat to low and cook until shrimp are pink. Serve over noodles or rice



8 servings


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