SHRIMP IN CREAM SAUCE
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.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- 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 with noodles or rice.
Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
CHICKEN AND SHRIMP CARBONARA
My wife and I went to that popular Italian-American restaurant chain for dinner recently, and I had their shrimp and chicken carbonara. It was absolutely delicious and I thought, 'What the heck, I'll try making this at home.' I found a few recipes online, but none grabbed me. After studying several recipes, I came up with this recipe on my own. It's fairly simple to make, and my wife said it was better than the original.
Provided by Kitchen Commander
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside.
- Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken.
- Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
- Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes.
- While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl.
- Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.
Nutrition Facts : Calories 956.4 calories, Carbohydrate 66.3 g, Cholesterol 407.2 mg, Fat 54 g, Fiber 3.7 g, Protein 50.7 g, SaturatedFat 23.5 g, Sodium 918.3 mg, Sugar 3.8 g
CREAMY CHICKEN AND SHRIMP ALFREDO
You'll love my twist on this creamy Alfredo. It's a little heavy on the hips, but worth every bite. A perfect match with a nice green salad, and you must have garlic bread to sop up this creamy sauce.
Provided by Tree Lee
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
- Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
- Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.
Nutrition Facts : Calories 681.4 calories, Carbohydrate 33.8 g, Cholesterol 189.1 mg, Fat 44.5 g, Fiber 1.6 g, Protein 36 g, SaturatedFat 23.9 g, Sodium 554.8 mg, Sugar 3.2 g
CREAM SAUCE RECIPE COLLECTION
A collection of delectable cream sauce recipes - for pasta, chicken, salmon, seafood and even pork. The preparation times vary based on the complexity of each individual sauce, but overall expect about 20 minutes or less in most cases. Heavy cream is a must have ingredient common to all the recipes below.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 15m
Number Of Ingredients 19
Steps:
- GARLIC CREAM SAUCE (with OPTIONAL PARMESAN) Heat the olive oil in a sauce pan over medium heat. Add the minced garlic and while constantly moving it around with a wooden spoon, sauté if for 30-40 seconds or until fragrant and just beginning to turn golden. Add the heavy cream, stir, bring to gentle simmer and simmer until the sauce thickens to your liking. Remove from heat. Add the grated Parmesan (optional) and stir until it melts and blends in with the sauce. Season with salt and pepper to taste. CHORIZO CREAM SAUCE In a non-stick pan over medium heat begin to brown the chorizo while gently breaking it up with a wooden spoon. When mostly cooked through, remove any excess fat with a small spoon (may not need to). Add the heavy cream, stir, bring to simmer and cook for another couple of minutes. Taste and adjust seasonings. HONEY MUSTARD CREAM SAUCE In a sauce pan over medium heat add the heavy cream, mustard and honey. Whisk until combined and simmer briefly until the sauce thickens to your liking. Season with salt and pepper to taste. SPICY CREAM SAUCE (CAJUN OR RED PEPPER FLAKES) In a sauce pan over medium heat add heavy cream and chicken base. Stir to combine and bring to simmer. Add Cajun seasoning OR red pepper flakes (plus optional Parmesan). Simmer until sauce thickens to your liking or thicken with slurry. SIMPLE CHEESE CREAM SAUCE Add the heavy cream to a sauce pan, place on stove and heat over the highest setting of low available before you get to medium-low. Add garlic salt and dried oregano and stir. Once you observe the cream forming a skin on the surface, it is hot enough. In batches add the shredded cheese and stir to combine. Add the next batch only after the previous one has been incorporated. When the sauce is smooth, remove from the heat and serve immediately. Leftovers of this sauce must be warmed up on low, with a bit of extra heavy cream, otherwise the fat from the cheese might cause it to separate. WHOLE GRAIN MUSTARD CREAM SAUCE In a small saucepan over medium heat combine the heavy cream and the whole grain mustard. Bring bring to simmer and let reduce for a couple of minutes until it reaches your desired thickness.
CREAMED CHICKEN
Provided by Craig Claiborne And Pierre Franey
Categories breakfast, brunch, sauces and gravies, main course
Time 20m
Yield Four servings
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. Let the mixture simmer, stirring often, about 10 minutes. Add the cream, salt, pepper, nutmeg and cayenne.
- Add the chicken and reheat gently. Serve on waffles or toast.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 480 milligrams, Sugar 2 grams, TransFat 0 grams
CREAMED SHRIMP FILLING (FOR VOL-AU-VENT OR BOUCHéES)
This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.
Categories Seafood Appetizers Shrimp
Time 30m
Yield 4
Number Of Ingredients 26
Steps:
- Heat canola oil in a non-stick skillet over medium high heat. Peel and clean the shrimp. Leave some with the tails intact for garnish if desired. Add the shrimp and cook until firm and pink, remove the shrimp and set aside. Add the finely diced onions carrots and celery and cook stirring occasionally until softened and onions are translucent. Add the white wine, bay leaf and thyme, cook until almost all the liquid has been evaporated. Mix the butter and cornstarch together to form a roux. Add it to the skillet and cook for one minute. Add the stock and reduce until thick. Add cream. Taste and adjust seasoning adding salt and pepper as desired. Cut the shrimp into bite sized pieces. Reserve 4 whole shrimp with tail attached if desired for garnish. Add the shrimp into the sauce and heat through. Use for filling empty vol-au-vent's. Top each with one of the reserve shrimp for garnish if desired.
Nutrition Facts :
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