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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
2 tablespoons butter, melted |
1/3 cup king arthur unbleached 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 |
Directions:
1. 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.
2. 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. Yield: 8 servings.
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