Best 7 Fish Smothered With Shrimp Cream Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you are looking for a delicious and flavorful seafood dish, fish smothered with shrimp cream sauce is a perfect choice. This classic recipe combines tender fish fillets with a creamy and rich shrimp sauce, making it a delightful meal that is sure to impress. With its combination of savory and succulent flavors, this dish is a seafood lover's paradise. So, if you're ready to tantalize your taste buds, let's dive into the world of fish smothered in shrimp cream sauce!

Check out the recipes below so you can choose the best recipe for yourself!

BAKED FISH WITH SHRIMP



Baked Fish with Shrimp image

Easy and delicious way to impress your family and guests with a recipe that's almost too simple! The fillets are covered with cooked shrimp and a simple white sauce. Grated Parmesan cheese is sprinkled over the top of this baked dish. Grouper, snapper, and catfish are all good choices for this recipe.

Provided by MLT

Categories     Seafood     Fish

Time 45m

Yield 5

Number Of Ingredients 7

3 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
2 pounds red snapper fillets
½ pound cooked medium shrimp, peeled and deveined
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
  • Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
  • Bake, uncovered, for 20 to 25 minutes.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 4.8 g, Cholesterol 180.9 mg, Fat 12 g, Fiber 0.1 g, Protein 50.3 g, SaturatedFat 6.3 g, Sodium 545.4 mg, Sugar 2.3 g

FISH SMOTHERED WITH SHRIMP CREAM SAUCE



FISH SMOTHERED WITH SHRIMP CREAM SAUCE image

Categories     Sauce     Fish     Shellfish     Sauté     Low Carb     Father's Day     Casserole/Gratin

Yield 4

Number Of Ingredients 12

4 flounder fillets
2 links of chorizo
1 sweet onion
1 medium jalapeño
approx. 8 mushrooms
2 tbs of chopped garlic
1 lb of shrimp
1/4 lb butter
1 tbs sour cream
1/4 cup cream
1/2 tsp Emerils essence
3/4 cup Asiago cheese grated

Steps:

  • Peel and devein shrimp chop chorizo into 3/8 in dice chop onion and mushroom into small dice chop garlic and set aside In a pan saute shrimp in 2 tbs butter until opaque remove and set aside. Saute the vegetables & chorizo without the garlic until the vegetables are translucent add the garlic and sauté for 1 minute.Add 3 tbs butter and melt. Return the shrimp to the pan and add the sour cream and cream and gently stir, add the asiago cheese and stir. After incorporated place on a low simmer. In another pan melt remaining butter and add essence sauté fish over med heat until done, approx. 4 minutes per side. Place 1 fillet on a plate and cover with 1/4 of the shrimp mixture and serve.

SHRIMP IN CREAM SAUCE



Shrimp in Cream Sauce image

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.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

2 tablespoons butter, melted
1/3 cup 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

Steps:

  • 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., 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.

Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

FISH WITH CREAM SAUCE



Fish with Cream Sauce image

This recipe is the easy entree to prepare when you want something nutritious and quick for your family. Even people who don't like fish enjoy this satisfying dish. A sour cream sauce complements the mild-flavored fish.-Tiffany Taylor, St. Petersburg, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

8 slices bread, cubed
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds sole or haddock or grouper
1 cup milk
1-1/2 cups sour cream

Steps:

  • In a large skillet over medium heat, toast bread cubes in butter until golden brown; set aside. In a large resealable plastic bag, combine the flour, salt and pepper. Add fish, one fillet at a time; shake to coat. , Place in a greased 13-in. x 9-in. baking dish. Slowly pour milk over fillets. Bake, uncovered, at 400° for 15-20 minutes or until fish flakes easily with a fork. , Spoon sour cream over fillets. Top with the reserved bread cubes. Bake 5 minutes longer or until heated through.

Nutrition Facts :

POACHED FISH IN SHRIMP SAUCE



Poached Fish in Shrimp Sauce image

This is a variation of a recipe which I found in an old cookbook I purchased over 25 years ago titled, The Encyclopedia of Creative Cooking. I have changed it slightly to adapt to a less expensive version. It is really good with any kind of fish...but my favorite is with fresh salmon. If you read the entire recipe you will see that although it looks complicated at first glance it really is very easy and quick to make. Preparation time includes thickening time of cooking the sauce.

Provided by CarrolJ

Categories     < 60 Mins

Time 53m

Yield 8 serving(s)

Number Of Ingredients 13

8 fish fillets
1/2 cup milk
1 teaspoon salt
1/4 teaspoon black pepper
2 (6 1/2 ounce) cans shrimp, drained
1/3 cup margarine
1/2 cup flour
2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 teaspoons sweet paprika
1 teaspoon parsley flakes
1 1/2 quarts half-and-half
1 (4 ounce) can mushrooms

Steps:

  • Sauce:Melt margarine in a saucepan over low heat.
  • Stir in flour then gradually add the half and half.
  • Cook over medium heat until thickened, stirring constantly.
  • Add remaining ingredients and simmer over very low heat while preparing fish.
  • Fish:Roll up each fillet from the larger end and secure with a toothpick and place in a glass 9 x 13 baking dish.
  • Add milk, salt, and pepper to the fish.
  • Cover with waxed paper and microwave for 3 minutes on full power.
  • Remove fillets from baking dish, discard liquid and then put the fish back into the dish.
  • Pour hot shrimp sauce over the fish and bake for 15 minutes at 350 degees.

CAJUN CATFISH SUPREME



Cajun Catfish Supreme image

I entered this recipe in a large neighborhood Cajun party contest, and won first prize. It is an unusual, but delicious way of preparing catfish.

Provided by Lu

Categories     Seafood     Fish     Catfish

Time 2h15m

Yield 6

Number Of Ingredients 9

1 ½ pounds catfish fillets, cut in strips
2 teaspoons Cajun-style blackened seasoning
4 tablespoons mayonnaise
½ cup butter
1 cup sliced fresh mushrooms
½ cup chopped fresh parsley
1 cup sliced green onions
1 pound small, peeled shrimp
2 (10.75 ounce) cans condensed cream of shrimp soup

Steps:

  • Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
  • In a large skillet, heat 4 tablespoons butter until it begins to sizzle. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
  • In the same skillet, heat remaining 4 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes.

Nutrition Facts : Calories 483.9 calories, Carbohydrate 9.6 g, Cholesterol 225.4 mg, Fat 34 g, Fiber 1.2 g, Protein 33.6 g, SaturatedFat 15.7 g, Sodium 1290.5 mg, Sugar 1.3 g

STEAMED FISH WITH SOUR CREAM SAUCE



Steamed Fish With Sour Cream Sauce image

The is from "The Swiss Cookbook". I haven't made it yet. Times are guesstimates. The original recipe just said "sour cream". No doubt full fat sour cream would be better, but I have to watch the cholesterol.

Provided by Debbie R.

Categories     Swiss

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

6 fish fillets (flounder, sole, perch, etc.)
salt
pepper
3 tablespoons flour
1/4 cup minced parsley
1/2 cup nonfat sour cream
1 cup chicken broth
2 tablespoons fresh lemon juice

Steps:

  • Sprinkle fish with salt. Heavily butter a skillet that is presentable at the table. Place the fillets in it side-by-side.
  • Sprinkle with the flour and parsley. Spoon the sour cream in a thin layer over the fish. Pour in the chicken broth.
  • Cook, uncovered over low heat, without turning, until the fish is flaky. Sprinkle the lemon juice over the fish.
  • Place the skillet under the broiler. Broil until barely browned. Serve from the skillet.

Tips:

  • Choose the freshest fish and shrimp possible. This will ensure that your dish has the best flavor.
  • Do not overcook the fish or shrimp. Seafood cooks quickly, so it is important to be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Use a heavy-bottomed pot or pan to cook the sauce. This will help to prevent the sauce from scorching.
  • Add the cream and Parmesan cheese slowly, stirring constantly. This will help to prevent the sauce from curdling.
  • Serve the fish and shrimp smothered in sauce over rice, pasta, or vegetables.

Conclusion:

This fish smothered with shrimp cream sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. The creamy sauce is rich and flavorful, and the fish and shrimp are cooked to perfection. This dish is sure to please everyone at the table.

Related Topics