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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