samedi 27 décembre 2014

Cajun Shrimp and Creamy Lemon Butter Sauce


    1½ lb medium-size fresh or frozen shrimp, peeled and deveined
    2 teaspoons Creole seasoning
    2 tablespoons olive oil
    ¼ cup butter
    1 teaspoon grated lemon rind
    3 tablespoons fresh lemon juice
    1 tablespoon minced fresh thyme or parsley
    1 (16-oz) carton heavy whipping cream
    1½ cups freshly grated Parmesan cheese


    Sprinkle shrimp with Creole seasoning.
    Heat oil in a large skillet over medium-high heat.
    Add shrimp; cook 2 minutes per side or until shrimp turn pink.
    Remove from skillet, and keep warm.
    Melt butter in skillet over medium heat; add lemon rind, juice, and thyme.
    Cook 1 minute.
    Gradually whisk in cream; bring to a simmer, and cook 5 to 6 minutes or until reduced by one fourth.
    Add Parmesan cheese, stirring until cheese is melted.
    Serve shrimp and sauce over hot cooked pasta.

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