2 lblarge shrimp-peeled & deveined
·cajun seasoning-or old bay-or-crab seasoning
2 Tbspolive oil
1small shallot diced fine
1 1/2 cheavy cream
·puff pastry shells-prebaked
·snipped fresh chives for beautiful garnish
How to Make EASY Cajun Shrimp w/Champagne Cream Sauce
- 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.
- 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 spoon
- 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!***