Saturday, January 17, 2009

Shrimp in a cream sauce

Obviously, the better the ingredients, the better it will taste, but it's still pretty good with all canned/bottled/cheap stuff.

1 pint light cream
3 tbsp flour
3/4 cup chicken broth
6 cloves garlic, crushed and minced
1 bunch scallions, sliced thin
6-10 large muchrooms
1/2 cup brandy
1/4 cup grated swiss cheese
1/2 lb cooked shrimp
Salt and pepper to taste

Whisk together cream, broth, and flour, and set aside. Make sure there are no lumps.

Fry garlic, scallion, and mushrooms in olive oil. I like to start the garlic, add the scallions after a few minutes, then add the mushrooms.

When the mushrooms are tender, add the cream mixture all at once. Stir.

As it begins to thicken, add the brandy. Stir.

As it starts to bubble, stir in the swiss cheese.

When the cheese is melted, add the shrimp. Stir.

Season to taste, and serve over egg noodles, fetuccini, or (my personal favorite) angel hair.

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