Crescent City Shrimp PDF Print E-mail
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Wednesday, 22 June 2011 23:45

¼ cup olive oil 2 pounds medium shrimp, peeled, deveined, and butterflyed TBS finely chopped green onions cloves garlic, minced 16 ounces heavy cream 1/4 tsp thyme 2 tsp Italian seasoning ½ tsp basil 1/8 tsp oregano 1 ½ tsp...

 

  • ¼ cup olive oil
  • 2 pounds medium shrimp, peeled, deveined, and butterflyed
  • TBS finely chopped green onions
  • cloves garlic, minced
  • 16 ounces heavy cream
  • 1/4 tsp thyme
  • 2 tsp Italian seasoning
  • ½ tsp basil
  • 1/8 tsp oregano
  • 1 ½ tsp salt
  • ¼ tsp cayenne pepper
  • 2 tsp paprika
  • ½ cup grated Romano cheese
  • Sliced black olives to garnish
  • 1 pound pasta, cooked al-dente’
  1. Pour olive oil into a heavy duty skillet over high heat until almost smoking
  2. Add shrimp (making sure they are very dry) and stir fry very quickly until they begin to bronze
  3. Reduce heat to medium and gently sauté shrimp to render juices-about 3 minutes
  4. Add green onion and garlic; sauté until onions wilt
  5. Remove shrimp from skillet and set aside
  6. Increase heat to high and add cream and next 7 ingredients, and cook until cream begins to bubble; reduce heat
  7. Before serving, drop shrimp and cheese into cream sauce, than add pasta; thoroughly coat
  8. Serve with black olives sprinkled on top as garnish

Serves 4-6

Serve with hot French or Italian bread
May be used as a dip by adding 8 oz cream cheese and briefly blending all ingredients in a food processor

 

Last Updated on Saturday, 22 August 2015 18:40