Monday, October 19, 2009

Shrimp in Cream Sauce

1 pkg. frozen shrimp, peeled and deveined
a few tablespoons flour (self rising or all purpose, doesn't matter)
2 T. butter
1 T. oil
1/2 c. heavy cream
1/4 c. dry vermouth or zinfandel
salt and pepper

Melt butter and oil in a large skillet over medium. While butter is melting, shake shrimp in a freezer bag with the flour. Immediately place shrimp in a single layer in the melted butter (before flour becomes gummy). Cook for 2 minutes or until browned on one side, then flip and brown on the other side. Cook shrimp in 2 batches if necessary. Remove cooked shrimp to a shallow casserole dish, bowl, or whatever.

After shrimp has cooked, deglaze the pan with the vermouth and cream and season with salt and pepper to taste. Cook for 4 min. or until mixture has reduced by half. Pour warm cream sauce over cooked shrimp and serve with crusty bread for sopping up extra sauce.

*Cook's Note: I'd thought about adding about 1/2 T. flour to the cream sauce to thicken it up a little but haven't given it a try yet. You may want to test it out and see how it works - leave me a post if it turns out good!


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