Spring Hill Ranch's Creamed Shrimp

By Wiley P
@WileyP

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!

Rating:

★★★★★ 3 votes

Comments:

41 Comments

Serves:

2-4

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

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

How to Make Spring Hill Ranch's Creamed Shrimp

Step-by-Step

1Drop 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.
2In 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.
3In 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.