Baby Shrimp in Cream

Serve for brunch over rice and a crisp green salad of watercress or arugula.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 1 Tbsp. unsalted butter
  • 2 shallots, chopped
  • 1 Tbsp. corn flour
  • 1 tsp. Splenda
  • ½ cup whole milk
  • 1 cup light cream
  • 1 tsp. dill weed
  • 1 tsp. tomato paste
  • 1 tsp. cayenne pepper
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. grated lemon zest
  • 1 lb. frozen baby shrimp, thawed

Directions

  • Heat the butter in a heavy-bottomed sauté pan over medium heat.
  • Sauté the shallots until softened. Stir in the flour and Splenda. Add the milk and cream. Stir and cook until thickened. Add the rest of the ingredients and cook for 5 minutes or until shrimp is cooked.

Recipe Information

Serves: 4

Ingredients

  • 1 Tbsp. unsalted butter
  • 2 shallots, chopped
  • 1 Tbsp. corn flour
  • 1 tsp. Splenda
  • ½ cup whole milk
  • 1 cup light cream
  • 1 tsp. dill weed
  • 1 tsp. tomato paste
  • 1 tsp. cayenne pepper
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. grated lemon zest
  • 1 lb. frozen baby shrimp, thawed

Directions

  • Heat the butter in a heavy-bottomed sauté pan over medium heat.
  • Sauté the shallots until softened. Stir in the flour and Splenda. Add the milk and cream. Stir and cook until thickened. Add the rest of the ingredients and cook for 5 minutes or until shrimp is cooked.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat16g
Saturated Fat10g
Cholesterol200mg
Sodium980mg
Total Carbohydrate9g
Dietary Fiber1g
Sugars5g
Protein19g