Spicy Cream Sauce With Shrimp

Broiled snapper with Cajun seasonings

Diana Rattray

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 2 to 4 servings
Nutritional Guidelines (per serving)
218 Calories
15g Fat
9g Carbs
13g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 218
% Daily Value*
Total Fat 15g 19%
Saturated Fat 9g 46%
Cholesterol 131mg 44%
Sodium 1171mg 51%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 13g
Vitamin C 7mg 37%
Calcium 136mg 10%
Iron 1mg 4%
Potassium 309mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 2 tablespoons butter

  • 4 to 6 ounces medium to large shrimp, coarsely chopped

  • 3 medium green onions, thinly sliced

  • 2 tablespoons all-purpose 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

  • 3 to 4 drops Tabasco, or a similar hot sauce

  • 1/2 teaspoon salt, more to taste

Steps to Make It

  1. Melt the butter in a heavy saucepan over medium-low heat.

  2. Add the shrimp and sliced green onions; sauté for about 1 minute, stirring constantly.

  3. Stir the flour and 1 teaspoon of Creole seasoning into the shrimp mixture and continue to cook, stirring, for 1 minute.

  4. Gradually add the half-and-half or milk to the shrimp mixture. Reduce the heat to low and continue to cook until thickened.

  5. Remove the sauce from heat and stir in the Tabasco sauce. Taste and add salt and extra Creole seasoning, as needed.

  6. 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. ​