Recipe by Sherry from Louisiana
Where I live everyone has their own version of a local favorite " shrimp sauce." Served over angel hair pasta it can be a very elegant dinner. I have several variations to this basic recipe. You can use crawfish tails instead of shrimp. Also you can use a nice white wine instead of evaporated milk. Sometimes I add mushrooms...you get the idea!
- 2 lbs fresh shrimp, peeled and deveined (2lbs after peeling)
- 1⁄2 cup butter
- 5 1⁄2 ounces green onions (this is one whole bag)
- 1 tablespoon minced garlic
- 8 ounces cream cheese
- 10 ounces cream of shrimp soup
- 12 ounces grated parmesan cheese
- 8 ounces evaporated milk
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon basil
- 1 teaspoon parsley
Directions See How It's Made
- In a skillet on medium -high heat melt the butter. Add the green onion tops and bottoms chopped nicely and the minced garlic. Saute' for about 2 minutes.
- Add the shrimp that have been cleaned, deveined, and drained. Season with the salt, pepper, basil,parsley, garlic powder, and cayenne pepper. Cover and continue sauteeing on medium heat for 3 or 4 minutes.The shrimp will release a good amount of water. This is good.
- Remove the lid and reduce the heat to medium. Add the cream cheese in cubes. Add the cream of shrimp soup, grated parmesan and evaporated milk. Stir constantly with a wooden spoon until it appears nice and creamy. If it begins to stick you need to reduce the heat a little.
- Cover and continue to cook on medium for about 10 minutes. Reduce heat to low and serve. Serve over angel hair pasta.