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Nutrition Facts
Serving Size 1 (422g) Recipe makes 4 servings
Calories 470
Calories from Fat 205		(43%)
Amount Per Serving		%DV
	Total Fat 22.8g	35%
	Saturated Fat 13.6g	68%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 397mg		132%
Sodium 639mg		26%
Potassium 708mg		20%
Total Carbohydrate 17.9g		5%
	Dietary Fiber 1.1g	4%
	Sugars 0.9g
Protein 47.3g		94%
detailed view... how is this calculated?

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Creamy Garlic Shrimp

Recipe #50794 | 15 min | 5 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: *Pixie*
Jan 12, 2003

a rich and creamy garlic shrimp dish, don't try this unless you love shrimp AND garlic...

SERVES 4 -6 (change servings and units)

Ingredients

1 1/2 lbs shrimp, cooked and peeled
4 cloves garlic, finely minced
1/4 teaspoon crushed red pepper flakes (more if you want spicy)
8 green onions, chopped
3 tablespoons butter
4 tablespoons flour
3 cups milk
1/2 cup white cheddar cheese, grated
salt and pepper

Directions

1
Melt the butter in a large non-stick pan over medium heat.
2
Add the crushed red pepper and garlic and cook for 1 minute.
3
Remove from heat and add the flour.
4
Stir until well blended.
5
Add the milk a bit at a time and stir until smooth before adding more.
6
Return mixture to heat.
7
Add the shrimp, green onion and cheese and cook until the sauce has thickened and the shrimp is hot.
8
Add salt and pepper to taste.
9
Serve over cooked rice, noodles or toast.

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Featured Reviews for This Recipe

From: WorkingMom2three

On Jan 14, 2008

I made this exactly according to directions except that I used skim milk instead of whole. Everyone loved it, and I will make it again. It didn't come out quite as thick with the skim milk, but it was still good - especially for the fat savings. I used Vermont sharp cheddar for the cheese. My friend said it would probably be really good with spinach added in.

1 person found this review helpful

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From: Laur Laur

On Sep 10, 2007

0 people found this review helpful

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From: Lennie

On Jun 25, 2005

My family just loved this! It was quick, it was easy, it was delicious. I omitted the green onions (DS hates 'em) but the dish would have looked so much prettier had they been included; I also used 2 cups whole milk and 1 cup half-and-half for the "3 cups milk". Unlike other reviewers, my sauce thickened up very quickly; in fact, I had to turn the heat off under it as it was ready before my pasta was cooked! I used a very strong extra-old white cheddar that I bought at Sweetwater Valley Farm in Tennessee (we stopped there while driving down to Florida; it's just off I-75) and surprisingly, I couldn't taste it in the sauce at all. Next time I'll add more cheese. I cooked up 350 grams of wagon wheel pasta (fusilli or farfalle would have been better, but I'm all out) and then tossed it in with the sauce, adding 2 tbsp of parmesan cheese too, along with a small bit of salt. The 3 of us all had seconds and I have enough left over for lunch for me, so I could have easily fed 4, if not 5, people with this amount. If I had thought to add in some broccoli spears, I would have had a complete meal, too. Our meal was so tasty and judging by my family's reaction, this one'll be made again!

3 people found this review helpful

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From: kim696

On Mar 15, 2004

I had something very similar to this in a five star restaurant, and I've tried so many garlic prawn recipes trying to get the same result. This is by far the best recipe I've found! Thanks.

3 people found this review helpful

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