Angel Shrimp
This delicious shrimp dish is so easy and quick, it will quickly become a new favorite. Serve over rice, pasta, couscous.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp flour
- 1 cup evaporated milk
- 1/2 tsp salt
- 1/8 tsp white pepper
- 1 tbsp Worcestershire sauce
- 1 lb frozen uncooked shrimp
- 2 tbsp sherry or other cooking wine
Instructions
- In large skillet, melt butter with olive oil. Add garlic and shallots; stir and cook for 3 to 4 minutes. Sprinkle flour into skillet; cook and stir until bubbly. Add evaporated milk, cocktail sauce, salt, pepper and Worcestershire sauce and cook until thickened. Cool in refrigerator.
- Pour cooled sauce in zip top freezer bag. Attach a separate bag with the frozen shrimp. Label, seal and freeze.
- To Prepare: Thaw sauce overnight in refrigerator. Thaw shrimp according to package directions. Pour sauce into saucepan and heat on low heat to a simmer.
- Add thawed shrimp and cook, stirring frequently about 3 to 7 minutes or until shrimp are pink and cooked through.
- Add sherry just before serving. Serve with cooked rice, couscous or pasta.
