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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Shrimp with White Sauce Recipe

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This recipe for Shrimp with White Sauce is from Ireland to Louisiana by Way of the World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2# - 26-30 count shrimp, peeled and deveined
1tsp Shapley's seasoning
1/2tsp Oregano
1/2tsp Basil
1/2tsp Marjoram
1/2tsp Rosemary
1/4 tsp white pepper
1/4# butter (clarified)
1/4C Olive Oil
4 green onions (chopped)
8oz parboiled fresh muchrooms
1tsp Worcestershire
8oz Philidelphia Cream Cheese
8oz sour cream
8oz heavy cream
2Tbs Anchovie paste2-4 oz Sherry, Marsala or Maderia
Angle Hair Pasta
Directions:
Directions:
Blend and hold the Shapley's Oregano, Basil, Marjoram, Rosemary, white pepper

Blend and hold the Philadelphia cream cheese, sour cream, heavy cream and anchovie paste

In a large skillet saute shrimp & mushrooms in 1/2 the butter and oil until shrimp are pink, remove from pan and hold, add remaining butter and oil, saute onions, adding the seasoning mix, fold in the creams, add mushrooms and shrimp, cook 3-4 minutes add 2-4 oz Sherry, Marsala or Madera
Serve over pasta topped with good Parmesian cheese
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is one of Mark Abraham's best recipes. He is one of the best cooks I know!

 

 

 

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