Best 7 Spring Hill Ranchs Creamed Shrimp Recipes

EASY CREAMY GARLIC SHRIMP

Steps:

• Pat the shrimp dry with paper towels then place in a bowl. Season generously with salt and pepper.
• Heat a large pan over high heat then add the butter and shrimp. Cook until they shrimp are opaque and starting to brown. Remove from the pan and set aside.
• In the same pan, add another teaspoon of butter then add the garlic and the cajun seasoning.
• Pour the cream into the pan along with the lemon juice. Bring up to a simmer and cook for 5 minutes until the sauce has reduced and coats the back of a spoon easily.
• Add the shrimp back into the pan then allow to heat through for 1-2 minutes. Scatter over the parsley and serve.

CREAMY SHRIMP SCAMPI WITH HALF-AND-HALF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 8 minutes.
• While pasta cooks, melt 2 tablespoons butter in a skillet over medium heat. Add garlic and cook until fragrant and lightly browned, about 1 minute. Add shrimp and cook until tails start curling in, about 2 minutes per side. Add remaining butter, Pinot Grigio, lemon juice, half-and-half, and Parmesan cheese. Stir to incorporate.
• Drain linguine and divide noodles between 2 bowls. Serve shrimp mixture on top and garnish with parsley.

SHRIMP IN CREAM SAUCE

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.

ROBERT JR.'S HENNESSEY CREAM SHRIMP

Steps:

• Melt butter in large saute pan. Add garlic, black pepper and Worcestershire sauce. Stir until garlic starts to sizzle. Add shrimp and saute until pink and almost cooked through, about 2 minutes. Add Fat Fish Blue Hennessey Cream Sauce and continue simmering until reduced to a thick creamy consistency and the shrimp are cooked through, about 3 minutes. Serve over rice with crusty bread on the side, if desired, and garnish with diced bell peppers.
• Salt and freshly ground black pepper
• In a small bowl, dissolve the cornstarch in the water and set aside. Melt butter in a medium skillet over medium heat and add shallots. Saute until translucent, about 5 minutes. Carefully add cognac and simmer until alcohol vaporizes, about 1 minute. Add shrimp base, heavy cream and salt and pepper, to taste. Simmer while stirring for 3 minutes. Add cornstarch mixture and simmer, while stirring, until thickened. Set aside and keep warm.

CREAMY SHRIMP AND GNOCCHI

Steps:

• Place a large skillet with a lid over medium-high heat and add the olive oil. Bring a large pot of salted water to the boil.
• Lightly rinse the shrimp to help separate them and remove any large pieces of ice. Shake off any excess water, then toss the shrimp with the lemon pepper seasoning.
• Add the shrimp to the hot oil, using tongs to move into a single layer. Cover and let cook until the shrimp start to defrost and turn pink, about 2 minutes. Uncover, flip the shrimp and cook for an additional 2 to 3 minutes, flipping for the final minute. Check that the shrimp are pink all over, then remove to a plate.
• Deglaze the skillet with the wine, scraping the bottom. Add the cream, mascarpone, pesto, lemon zest and good pinch of salt and pepper. Stir to combine and bring to a simmer. Continue simmering for 1 to 2 minutes and allow the sauce to thicken slightly.
• Add the gnocchi to the boiling water and cook for 3 to 4 minutes. When the gnocchi are ready, they will begin to float.
• Drain the gnocchi and add to the sauce along with the frozen peas and the shrimp with any juices. Stir and heat through until the sauce has thickened a little more and everything is combined, about 2 minutes. Taste and adjust the seasoning as needed. Garnish with the basil and lemon slices.

CREAMY GARLIC SHRIMP

Steps:

• Melt the butter in a large non-stick pan over medium heat.
• Add the crushed red pepper and garlic and cook for 1 minute.
• Remove from heat and add the flour.
• Stir until well blended.
• Add the milk a bit at a time and stir until smooth before adding more.
• Return mixture to heat.
• Add the shrimp, green onion and cheese and cook until the sauce has thickened and the shrimp is hot.
• Add salt and pepper to taste.
• Serve over cooked rice, noodles or toast.

CREAM SHRIMP IN PUFF PASTRY SHELLS

Steps:

• In a large skillet add in butter and melted over a medium heat add in the flour and using a wire whisk blending to form a roux add in heavy cream to form a sauce and simmer for 5 minutes. Add in the shrimps, thyme, chives and salt and pepper to taste. Simmer over a low heat for 5 minutes and remove from the stove top and set aside to cool for an hour.
• Heat the oven to 350°F Beat egg and the water in a small bowl with a fork. Brush the pastry shells with the egg mixture. Place onto a cookie sheet and into the oven.
• Bake for 15 minutes or until golden brown. Remove from oven and place onto a rack to cool and spit the top third off and remove some of the center and fill with the cream shrimp's mixture and top off with the top layer.