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Shrimp, cream/carrot sauce Recipe

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This recipe for Shrimp, cream/carrot sauce, by , is from Sunday Dinner Cookbook - A Second Helping 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margo & Larry Shallcross


Saute: in 1 stick of Butter
Carrots, finely chopped, 5 T.
Onions, finely chopped, 3 T.
Celery, finely chopped, 4 T.
Cognac, 1/4 c.
1-1/2 lb. lg. shrimp in shell (no heads)
Remove shrimp when they are pink and lightly done
about 3-4 minutes each side

Stir together:

Flour, 2 T.
Butter, 2 T.
Milk, 2 c.

Place in Microwave and heat until it thickens

Pour in the mixture of carrot, onion and celery, add shrimp when it thickens a little more and Cream Sherry to taste.

Add Salt and Pepper to taste,

Serve over white rice and sprinkle chopped parsley on top.

Make a white sauce:
flour, 2 T.
butter, 1 T.
salt and pepper to taste
over med.-low heat, slowly stir in
whole cream, 2 c
cream sherry, 1/4 c
thicken with more flour as needed
carrot, finely chopped, 4 T.
scallion, finely chopped, 2 T.
add shrimp, warm and serve over rice
little parsley on top for decoration


Number Of Servings:
Number Of Servings:
Serves 4
Preparation Time:
Preparation Time:
About 30 minutes total time
Personal Notes:
Personal Notes:
Great dish with a green side salad and white wine.




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