Velvet Shrimp


Velvet Shrimp

Chef Paul Prudhomme's recipe. Ashley and Carrie both love this recipe.
Servings 4


  • Pasta cooker
  • 10 inch skillet


  • 3 tablespoons butter
  • 1/2 cup finely chopped green onion tops
  • 1 tablespoon plus 1 teaspoon Cajun Magic Seafood Magic in all
  • 1/2 teaspoon minced garlic
  • 1 pound medium to large shelled shrimp deveined
  • 2 cups heavy cream in all
  • 1 cup 4 oz. Shredded Muenster cheese
  • 1 pound Hot cooked spiral pasta


  • Melt butter in 10 inch skillet over high heat. When it comes to a hard sizzle, stir in green onions and 1 tablespoon of the Seafood Magic. Cook about 1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring, then add 1 cup of the cream and the remaining Seafood Magic. Stir and scrape any browned bits of sides and bottom of skillet. Cook about 1 minute or just until shrimp are plump and pink; remove with slotted spoon. Set aside. Still over high heat, whisk cream mixture often as it comes to a boil, then whisk constantly. Cook, whisking, 2 or 3 minutes, then add cheese. Cook 1 minute more or until cheese has melted. Return shrimp to skillet. Stir to coat shrimp with sauce.( Continuing to simmer will cause curdling.) Add pasta and serve. Yield: 4 servings.

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