Tuesday, January 18, 2011

Shrimp in Sage Sauce

(Adapted from Taste of Home)
This recipe is incredible. It couldn't be easier and it is DE-LISH!! My kids and husband all asked for more. Next time I will have to make a triple batch!! I will be making this again really soon and I will take a picture and post it when I do :). Even my kid that has never liked any shrimp begged for more. When I said it was gone, they asked if we can have it again tomorrow night for dinner!! Of course I altered it a bit... This dinner went from frozen to on the table in LESS than 10 minutes!!!

1 1/2 lb Shrimp (I used frozen, precooked, tail off, peeled, deveined)
1/2 cup Shallot, minced
8 oz Heavy Whipping Cream
1/8 tsp Pepper
1/4 tsp Salt
1 1/2 tbsp Olive Oil
6 Sage leaves, thinly sliced

Add olive oil to a warm pan. Add shallot, cook until tender- about 1-2 minutes (don't burn it!). Add salt and pepper. Stir. Add whipping cream. Bring to a boil and let boil for 30-45 seconds, until it slightly thickens. Add cooked shrimp and sage leaves. Heat through. Serve!

You can serve this over pasta, if you want.

(If you use fresh- uncooked- shrimp, start by cooking your shrimp in 1 1/2 tbsp olive oil. Keep warm and then continue on with the recipe. Also if you use uncooked shrimp, add the salt and pepper to the shrimp instead of the shallot.)

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