Best Robert Jrs Hennessey Cream Shrimp Recipes

SHRIMP IN CREAM SAUCE

Shrimp in Cream Sauce image

Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter, melted
1/3 cup all-purpose flour
1-1/2 cups chicken broth
4 garlic cloves, minced
1 cup heavy whipping cream
1/2 cup minced fresh parsley
2 teaspoons paprika
Salt and pepper to taste
2 pounds large uncooked shrimp, peeled and deveined
Hot cooked noodles or rice

Steps:

In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.

HONEY-MARINATED PEARS: MARINOVANNIYE GRUSHI S MYODOM

Honey-Marinated Pears: Marinovanniye Grushi s Myodom image

Provided by Food Network

Categories dessert

Time 35m

Yield 1 quart

Number Of Ingredients 7

Ingredients

6 medium-sized firm Bartlett pears, peeled, cored and quartered
1/2 lemon, juiced
1 cup honey
2 1/4 cups water
3/4 cup cider vinegar
1 piece (i-inch) cinnamon stick
3 cloves

Steps:

Place the pears in a large bowl, sprinkle them with the lemon juice and let stand for 5 minutes.
In a large nonreactive saucepan, combine the honey and water and bring to a boil over medium heat, stirring until the honey is completely dissolved, 5 minutes.
Add the pear quarters to the pan in 1 layer and cook at a medium boil until the pears are just tender, about 5 minutes. With a slotted spoon, transfer the pears to a bowl and reserve.
Add the vinegar and spices to the syrup and bring to a boil, stirring. Reduce the heat to low and simmer for about 5 minutes. Remove from the heat and allow the marinade to cool to room temperature, then strain it.
Pour the pears into a sterilized 1-quart jar and pour the marinade into the jar to submerge pears. Seal the jar and refrigerate for 3 to 4 days, by that time the pears should be ready to eat. The pears will keep for up to 3 weeks in the refrigerator.