Spring Hill Ranchs Creamed Shrimp Recipes

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EASY CREAMY GARLIC SHRIMP



Easy creamy garlic shrimp image

This creamy garlic shrimp recipe is a delicious and easy dinner recipe served with pasta or crusty bread to mop up the sauce.

Provided by Alida Ryder

Categories     Dinner

Time 15m

Number Of Ingredients 9

500 g (1lb) shrimp / prawns (shelled and deveined)
1 tsp salt
1/2 tsp pepper
2 tbsp butter
1 tbsp Cajun seasoning
4 garlic cloves (crushed )
1 cup cream
1-2 tsp lemon juice
parsley (for garnish)

Steps:

  • Pat the shrimp dry with paper towels then place in a bowl. Season generously with salt and pepper.
  • Heat a large pan over high heat then add the butter and shrimp. Cook until they shrimp are opaque and starting to brown. Remove from the pan and set aside.
  • In the same pan, add another teaspoon of butter then add the garlic and the cajun seasoning.
  • Pour the cream into the pan along with the lemon juice. Bring up to a simmer and cook for 5 minutes until the sauce has reduced and coats the back of a spoon easily.
  • Add the shrimp back into the pan then allow to heat through for 1-2 minutes. Scatter over the parsley and serve.

Nutrition Facts : Calories 269 kcal, Carbohydrate 5 g, Protein 27 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 348 mg, Sodium 1567 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CREAMY SHRIMP SCAMPI WITH HALF-AND-HALF



Creamy Shrimp Scampi with Half-and-Half image

Dinner doesn't have to take forever--prove it with this fast and delicious shrimp scampi recipe.

Provided by thedailygourmet

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Shrimp     Shrimp Scampi

Time 20m

Yield 2

Number Of Ingredients 9

½ (16 ounce) package linguine pasta
4 tablespoons butter
2 cloves garlic, minced
1 pound jumbo shrimp, peeled and deveined
2 tablespoons Pinot Grigio wine
2 teaspoons lemon juice, or to taste
½ cup half-and-half
¼ cup finely shredded Parmesan cheese
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
  • While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
  • Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

Nutrition Facts : Calories 1175.1 calories, Carbohydrate 106.9 g, Cholesterol 405.5 mg, Fat 57.2 g, Fiber 4.7 g, Protein 59 g, SaturatedFat 24.9 g, Sodium 959.4 mg, Sugar 4.3 g

SHRIMP IN CREAM SAUCE



Shrimp in Cream Sauce image

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

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

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.

ROBERT JR.'S HENNESSEY CREAM SHRIMP



Robert Jr.'s Hennessey Cream Shrimp image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

8 tablespoons (1 stick) unsalted butter
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
2 teaspoons Worcestershire sauce
2 pounds medium shrimp, peeled, deveined, with tails-on
Fat Fish Blue Hennessey Cream Sauce, recipe follows
Wild rice and crusty bread, for serving, optional
Wild rice and crusty bread, for serving, optional
1/2 cup finely diced green, red or yellow bell peppers, for garnish
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon butter
2 tablespoons minced shallots
1 tablespoon cognac (recommended: Hennessey)
1 tablespoon shrimp base (bouillon)
2 cups heavy cream

Steps:

  • Melt butter in large saute pan. Add garlic, black pepper and Worcestershire sauce. Stir until garlic starts to sizzle. Add shrimp and saute until pink and almost cooked through, about 2 minutes. Add Fat Fish Blue Hennessey Cream Sauce and continue simmering until reduced to a thick creamy consistency and the shrimp are cooked through, about 3 minutes. Serve over rice with crusty bread on the side, if desired, and garnish with diced bell peppers.
  • Salt and freshly ground black pepper
  • In a small bowl, dissolve the cornstarch in the water and set aside. Melt butter in a medium skillet over medium heat and add shallots. Saute until translucent, about 5 minutes. Carefully add cognac and simmer until alcohol vaporizes, about 1 minute. Add shrimp base, heavy cream and salt and pepper, to taste. Simmer while stirring for 3 minutes. Add cornstarch mixture and simmer, while stirring, until thickened. Set aside and keep warm.

CREAMY SHRIMP AND GNOCCHI



Creamy Shrimp and Gnocchi image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
Kosher salt
1 pound frozen peeled and deveined jumbo shrimp (16/20)
2 tablespoons lemon pepper seasoning
1/2 cup white wine
2/3 cup heavy cream
1/2 cup mascarpone cheese
1/4 cup prepared pesto
2 lemons, both zested and 1 sliced, for garnish
Freshly ground black pepper
One 17.5-ounce package gnocchi
2 cups frozen peas
6 to 8 fresh basil leaves

Steps:

  • Place a large skillet with a lid over medium-high heat and add the olive oil. Bring a large pot of salted water to the boil.
  • Lightly rinse the shrimp to help separate them and remove any large pieces of ice. Shake off any excess water, then toss the shrimp with the lemon pepper seasoning.
  • Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let cook until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, flipping for the final minute. Check that the shrimp are pink all over, then remove to a plate.
  • Deglaze the skillet with the wine, scraping the bottom. Add the cream, mascarpone, pesto, lemon zest and good pinch of salt and pepper. Stir to combine and bring to a simmer. Continue simmering for 1 to 2 minutes and allow the sauce to thicken slightly.
  • Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to float.
  • Drain the gnocchi and add to the sauce along with the frozen peas and the shrimp with any juices. Stir and heat through until the sauce has thickened a little more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices.

CREAMY GARLIC SHRIMP



Creamy Garlic Shrimp image

Make and share this Creamy Garlic Shrimp recipe from Food.com.

Provided by _Pixie_

Categories     Stew

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs shrimp, cooked and peeled
4 cloves garlic, finely minced
1/4 teaspoon crushed red pepper flakes (more if you want spicy)
8 green onions, chopped
3 tablespoons butter
4 tablespoons flour
3 cups milk
1/2 cup white cheddar cheese, grated
salt and pepper

Steps:

  • Melt the butter in a large non-stick pan over medium heat.
  • Add the crushed red pepper and garlic and cook for 1 minute.
  • Remove from heat and add the flour.
  • Stir until well blended.
  • Add the milk a bit at a time and stir until smooth before adding more.
  • Return mixture to heat.
  • Add the shrimp, green onion and cheese and cook until the sauce has thickened and the shrimp is hot.
  • Add salt and pepper to taste.
  • Serve over cooked rice, noodles or toast.

Nutrition Facts : Calories 470.8, Fat 22.8, SaturatedFat 13.6, Cholesterol 397.1, Sodium 639.5, Carbohydrate 17.9, Fiber 1.1, Sugar 0.9, Protein 47.3

CREAM SHRIMP IN PUFF PASTRY SHELLS



Cream Shrimp in Puff Pastry Shells image

Make and share this Cream Shrimp in Puff Pastry Shells recipe from Food.com.

Provided by foodart

Categories     < 30 Mins

Time 25m

Yield 18 serving(s)

Number Of Ingredients 11

1/4 cup unsalted butter
1/2 cup flour
heavy cream
1 lb medium shrimp, 41 to 50 peel and deveined
1/2 teaspoon thyme
2 tablespoons minced fresh chives
salt
white pepper
18 pepperidge farm frozen puff pastry shells
1 beaten egg
1 teaspoon water

Steps:

  • In a large skillet add in butter and melted over a medium heat add in the flour and using a wire whisk blending to form a roux add in heavy cream to form a sauce and simmer for 5 minutes. Add in the shrimps, thyme, chives and salt and pepper to taste. Simmer over a low heat for 5 minutes and remove from the stove top and set aside to cool for an hour.
  • Heat the oven to 350°F Beat egg and the water in a small bowl with a fork. Brush the pastry shells with the egg mixture. Place onto a cookie sheet and into the oven.
  • Bake for 15 minutes or until golden brown. Remove from oven and place onto a rack to cool and spit the top third off and remove some of the center and fill with the cream shrimp's mixture and top off with the top layer.

Nutrition Facts : Calories 316.2, Fat 21, SaturatedFat 6.3, Cholesterol 48.9, Sodium 264.4, Carbohydrate 24.1, Fiber 0.8, Sugar 0.4, Protein 7.6

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