Spicy Shrimp in Cream Sauce Recipe - Allrecipes.com
Spicy Shrimp in Cream Sauce Recipe
  • READY IN 20 mins

Spicy Shrimp in Cream Sauce

Recipe by  

"Shrimp in a spicy cream sauce to be served as an appetizer with hot-baked French bread (for dipping), or over fettuccini (as a not-so-light meal). Fun to prepare in front of guests as a prelude to a nice seafood dinner! Use any hot pepper you like, Cajun seasoning, or even hotter!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 10 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Mar 15, 2006

This recipe was so simple and very easy to make!!! I deleted the habanero peppers though, but if you like it extra hot, then by all means add them! I have a particular resturant that I love to eat at because of their spicy shrimp pasta, now.... I have a simple recipe on how to make it myself! Thanks for the recipe, it was a hit in my home, my boyfriend absolutely loved it and my friends want me to make it again! Only one bit of advice though, watch the heat when your heating up the flavors, or you could burn it and practically choke to death from the smoke it creates in the house! Also, add flour to your liking to thinken the sauce so that it won't be so runny. Other than that.... definitely two thumbs up, will be making this again and again.....

 
Most Helpful Critical Review
Jul 02, 2005

This recipe was a disaster. The cream did not make a sauce as I though it would, but stayed runny. The flavor was very good but overall I felt it a waste of time and good shrimp. Also, beware of "Hunan hands" when cutting up the jabanero peppers. Your fingers will feel like they're on fire if you're not careful. I had to call poison control it was so bad. My suggestion: wear gloves.

 

16 Ratings

Apr 21, 2009

The shrimp had a great flavor, it tasted and smelled delicious. However the sauce was really thin. It would have been perfect with some flour to thicken it up a bit. I tweaked the recipe a bit based on what I had in my pantry. In addition to the chili powder I added onion powder, cajun seasoning and parsley. I also used green bell pepper instead of the habenero.

 
Nov 02, 2009

use caution with peppers...a glove is appropriate. i pulled the shrimp out and added a corn starch/cold water mixture to the "runny" sauce and it turned out fabulous.

 
Sep 09, 2010

very easy to make and very good! i also added parsley and garlic powder. my boyfriend, who can be a picky eater, loooved this.

 
Oct 13, 2009

Mmmm. Mine became a Spicy Scampi soup.

 
Nov 17, 2010

This was by far the best shrimp recipe I have ever tasted. I loved the heat, and the hint of chili and garlic. I did add some corn starch and cold water to thicken it up a bit. I served this dish over linguini and everyone loved it.

 
Jun 22, 2010

SOOO Spicy! And good. I love the creamy sauce. Make sure you wear gloves when cutting the pepper, I made that mistake and my hands were burning for days!

 

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Nutrition

  • Calories
  • 868 kcal
  • 43%
  • Carbohydrates
  • 69.7 g
  • 22%
  • Cholesterol
  • 336 mg
  • 112%
  • Fat
  • 50.8 g
  • 78%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 34.8 g
  • 70%
  • Sodium
  • 1099 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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