Easy Cajun Shrimp W/champagne Cream Sauce Recipe

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EASY Cajun Shrimp w/Champagne Cream Sauce

Michelle Wolf

By
@3keylimes

Spicy, Creamy-Deliciously simple to make. This can go on any pasta, rice, potato-my favorite is to serve in puff pastry shells!


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Ingredients

2 lb
large shrimp-peeled & deveined
cajun seasoning-or old bay-or-crab seasoning
2 Tbsp
butter
2 Tbsp
olive oil
1 c
champagne!
1
small shallot diced fine
1 1/2 c
heavy cream
puff pastry shells-prebaked
snipped fresh chives for beautiful garnish

Directions Step-By-Step

1
If serving in puff pastry-bake puff pastry shells first.

In a large saute pan-heat oil and butter.

Season shrimp well and cook through in pan with butter and oil until no longer pink.

Set aside shrimp.
2
In same pan, saute shallots until soft-add a touch of butter if needed.

Deglaze the pan with champagne. Bring to a simmer.
3
Add heavy cream to pan.

Simmer and continuously stir, reducing the sauce by half or until the sauce coats the back of a spoon
4
Add shrimp to sauce right before serving.

Serve in pre -baked puff pastry cups and garnish with chives.

Can be served over any pasta, rice, potato as well!

***THIS IS EXCEPTIONALLY GOOD SERVED OVER FRIED GREEN OR RED TOMATOES!***