EASY Cajun Shrimp w/Champagne Cream Sauce

Easy Cajun Shrimp W/champagne Cream Sauce

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Michelle Wolf


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


★★★★★ 1 vote



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

How to Make EASY Cajun Shrimp w/Champagne Cream Sauce


  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!


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