EASY Cajun Shrimp w/Champagne Cream Sauce
|Categories:||Fish, Other Main Dishes, Other Side Dishes, Other Appetizers, Other Sauces, Quick & Easy, Seafood Appetizers|
|2 lb||large shrimp-peeled & deveined|
|cajun seasoning-or old bay-or-crab seasoning|
|2 Tbsp||olive oil|
|1||small shallot diced fine|
|1 1/2 c||heavy cream|
|puff pastry shells-prebaked|
|snipped fresh chives for beautiful garnish|
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DirectionsIf 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.In same pan, saute shallots until soft-add a touch of butter if needed.
Deglaze the pan with champagne. Bring to a simmer.Add heavy cream to pan.
Simmer and continuously stir, reducing the sauce by half or until the sauce coats the back of a spoonAdd 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!***