Firecracker Shrimp
photo by Denise!
- Ready In:
- 22mins
- Ingredients:
- 12
- Serves:
-
2-3
ingredients
- 1 lb large shrimp, peeled and deveined
- 1⁄2 - 1 teaspoon creole seasoning
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 - 1⁄2 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 scallion, finely sliced
- 1 cup whipping cream
- 2 tablespoons chopped fresh parsley
- 3 tablespoons lemon juice
- hot cooked rice or pasta
directions
- Sprinkle shrimp with creole seasoning, salt, pepper and cayenne.
- Cook shrimp in olive oil in a hot skillet just until pink and curled, about 3 minutes.
- Add the garlic and green onions and cook until fragrant.
- Stir in the whipping cream and cook until dish is warmed, stirring frequently.
- Mix in parsley and lemon juice just before serving.
- Serve over pasta or hot cooked rice, if desired.
Questions & Replies
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Reviews
-
Delicious, Sue! I doubled the sauce and probably added more green onion and parsley than called for. I didn't make this super spicy as I was serving with Chardonnay. It didn't get as thick as I would like, so I added some parmesan cheese and instead of using lemon juice, I used about a fourth cup of white wine. Very simple, very good...another keeper!
-
One of the best recipes I have tried! Extremely easy if you use shrimp that is already shelled and devained. Also great as leftovers. Very spicey if you use the highest amounts of creole seasoning and cayenne pepper. To thicken the recipe I added about 1 teaspoon of cornstarch mixed with a little water and while stirring boiled the mixture for about a minute. I served it over angel hair pasta. YUMMY!
Tweaks
-
Delicious, Sue! I doubled the sauce and probably added more green onion and parsley than called for. I didn't make this super spicy as I was serving with Chardonnay. It didn't get as thick as I would like, so I added some parmesan cheese and instead of using lemon juice, I used about a fourth cup of white wine. Very simple, very good...another keeper!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com