Tuesday, 24 March 2020

Creamy Shrimp Sauce

Carole's Chatter: Creamy Shrimp Sauce
This Creamy Shrimp Sauce turned out to be just perfect – the right consistency, great taste and it went so very well with our tuna steaks.
Onion/spring onion (scallions)
Capsicum (bell pepper)
Shrimp or prawns, cooked
Lemon juice
Grated cheese
Get your shrimp and veggies ready.  I had to defrost the shrimp and then chop them.  I diced the onion and capsicum.
Heat a big knob of butter in a pot and then fry off your onion in it.  Add the capsicum after a minute or two and let it keep frying for another couple of minutes.
Add in the shrimp, the cream (about ¼ cup), a squirt of lemon juice and the pepper.
When it is all combined and is nice and thick and glossy, turn the heat down (or off if your burners are vicious like mine) and gradually add a handful of grated cheese (I used a Colby but any cheese will do and cream cheese would have been great).  Make sure the sauce is not still around boiling point because the cheese won't incorporate properly.
Season with pepper.  Check whether it needs salt – mine didn't. The cheese provided enough.  Stir through the chopped parsley and you are done.
This sauce was just fabulous with the tuna.  It was also good the next day with some pork sausages.


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