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Spicy Cream Sauce With Shrimp

User Rating 5 Star Rating (6 Reviews)


Broiled Snapper with Cajun Seasonings

Broiled Snapper with Cajun Seasonings

Photo: Diana Rattray
This delicious spicy cream sauce with shrimp is a snap to prepare and tastes great over fish or pasta. Shown to the right, below, with red snapper and angel hair pasta.


  • 2 tablespoons butter
  • 4 to 6 ounces medium to large shrimp, chopped
  • 3 green onions, sliced
  • 2 tablespoons flour
  • 1 to 1 1/2 teaspoons Creole seasoning, or to taste
  • freshly ground black pepper
  • 1 1/4 cups half-and-half or whole milk
  • 3 to 4 drops Tabasco or other hot sauce
  • 1/2 teaspoon salt, or to taste


In a heavy saucepan melt the butter over medium-low heat. Add shrimp and green onions; sauté for about 1 minute, stirring. Add the flour gradually, stirring constantly. Once all the flour is blended in, gradually stir in the milk, stirring constantly with a wooden spoon. Once all the milk has been added, continue to stir and cook over low heat until the sauce thickens; remove from heat and stir in the Tabasco and salt to taste. Blend thoroughly. Serve as a topping for broiled or grilled mild fish fillets or thin with a little more milk or cream and serve with hot cooked pasta. Serves 2 to 4, depending on use.

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User Reviews

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 5 out of 5
EXCELLENT!!!, Member mrscindy49

I have seldom found a recipe, on any site, that didn't require some tweaking. This is a first for me in that regard, as well as the first time I felt I needed to write a review. This sauce was excellent! Perfectly balanced. The exact amount of spices. I would not change anything. I did not have any Creole seasoning, but found a recipe on this site and made my own. It worked beautifully. I served the sauce over floured, sautéed halibut steaks. My husband even spooned it over his vegetables, declaring it the best sauce he had had in years. We are both true Southerners and have a hard time finding sauces that reflect the Southern influence correctly. This was subtle, yet well rounded. The only thing I might say to the poster of the recipe, you did not say when to add the Creole seasoning. I added it when I added the flour which allowed the spices to cook into the shrimp. Thank you for this recipe. This will become one of my go-to recipes when I need to impress!

2 out of 2 people found this helpful.

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