This recipe was intended to be the once-a-week “health and calories be damned” splurge, and was…okay, but see the notes below for improvements.
- 2 pounds large shrimp, peeled and deveined
- 2 tablespoons melted butter
- 1/3 cup flour
- 1 and 1/2 cups vegetable or chicken broth
- 4 large cloves garlic, minced
- 1 cup heavy whipping cream
- 1/2 cup minced parsley
- 2 teaspoons smoked paprika
- Salt and pepper to taste
- Hot cooked rice, noodles, or pasta
- Preheat the oven to 400 degrees.
- In a small saucepan, make the roux – melt the butter and flour until smooth.
- Stir in the broth and garlic.
- Bring to a boil and stir frequently until thickened.
- Remove from heat and stir in the cream, parsley, smoked paprika, and salt and pepper. Set aside.
- Butterfly the shrimp and arrange in a greased 9”x13” baking pan. Pour the sauce over the shrimp. Bake for 20 minutes, and serve over rice, noodles, whatever.
- The roux/liquid/spice mixture was oddly bland. I’d add cracked red pepper, double the garlic, maybe even some chili and cumin – it needed more spice.
- I served it over a mild jasmine rice…were I to make it again, I might prefer orzo, wheat pasta, or a black whole-grain rice; anything to add more texture.