Spring Hill Ranch's Creamed Shrimp

Wiley P


A different twist than your typical béchamel sauce based creamed shrimp, this is one of our favorite treats here at the ranch. We most often use frozen pre-cooked shrimp (remember, we're in New Mexico, far far away from the coast!), by simply rinsing and chopping them and then adding them to the saucepan in the last step. Quick - Easy - and Decadent!

pinch tips: How to Use a Meat Thermometer





15 Min


15 Min


Stove Top


1 lb
small or medium shrimp, peeled and de-veined
1 c
(2 sticks) unsalted butter, softened
5 oz
cream cheese, softened
2 Tbsp
sour cream
2 Tbsp
heavy (whipping) cream
1 Tbsp
worcestershire sauce
1 Tbsp
dry sherry
1 tsp
minced lemon zest
1 tsp
lemon juice
3/4 tsp
kosher salt
1/2 tsp
hot pepper sauce
1/4 tsp
freshly ground black pepper
1/4 tsp
garlic powder (not garlic salt!)


sprinkles of paprika
chopped fresh parsley

Directions Step-By-Step

Drop the shrimp into boiling water for 2-3 minutes, until they have just turned pink. Drain, cool and coarsely chop them and set them aside.
In a food processor (or medium mixing bowl using an electric mixer), combine the butter, cream cheese, sour cream, heavy cream, Worcestershire sauce, dry sherry, lemon zest and juice, salt, hot pepper sauce, pepper and garlic powder. Process or mix until the sauce is smooth.
In a saucepan over medium heat, combine the sauce and the cooked shrimp, stirring just until the mixture is warmed through. Serve over toast, pasta or rice. Dust with a little paprika for color and garnish with coarsely chopped fresh parsley.

About this Recipe

Course/Dish: Other Sauces, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #shrimp