This delicious spicy cream sauce with shrimp is a snap to prepare and tastes great over fish or pasta. For example, serve it 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 of flour
- 1 to 1 1/2 teaspoons Creole seasoning (or to taste)
- Freshly ground black pepper to taste
- 1 1/4 cups half-and-half (or whole milk)
- 3 to 4 drops Tabasco (or a similar hot sauce)
- 1/2 teaspoon salt, or to taste
Melt the butter in a heavy saucepan over medium-low heat.
Add the shrimp and sliced green onions; sauté for about 1 minute, stirring constantly.
Stir the flour and 1 teaspoon of Creole seasoning into the shrimp mixture and continue to cook, stirring, for 1 minute.
Gradually add the half-and-half or milk to the shrimp mixture. Reduce the heat to low and continue to cook until thickened.
Remove the sauce from heat and stir in the Tabasco sauce. Taste and add salt and extra Creole seasoning, as needed.
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.