Shrimp and Cream

This recipe comes from my cousin. When we visited her this summer out in the bayous of Louisiana, she cooked us some of the BEST Cajun cuisine I have ever tasted! We came back home with full bellies, and a pocket full of recipes! This particular recipe is her mother-in-laws recipe. I actually made this with crab meat, but she made it for us with shrimp. Both ways were delicious! This is a heavy meal though, so make sure you are hungry! 

Shrimp and Cream:

1 stick of butter

1/2 cup diced onion

1/4 cup diced green bell pepper

1/4 diced celery

1-2 Tbls flour

2 cups of shrimp (peeled and devained) or crab meat

1-2 cups of heavy whipping cream

Melt 1 stick butter.

Add 1/2 cup onion, 1/4 cup bell pepper and 1/4 cup celery. Season with salt and pepper. Sauté til transparent.

Add 1 tbsp flour. Stir to combine.

Add shrimp...

Stir and cook for 2 or 3 minutes.

Add heavy whipping cream until you get it to desired consistency. Usually not more than 2 cups. Keep stirring. Cook til bubbly. Add more salt and/or pepper if needed.

Serve over pasta or fried eggplant.

Dice your veggies, I diced mine really small.

Saute veggies in butter, then add shrimp or crab and flour.

Slowly add in cream until desired consistency is reached.

Almost done...

We ate ours over fettuccine noodles.