Shrimp with Spicy Cream Sauce. Shrimp in a spicy cream sauce to be served as an appetizer with hot-baked French bread (for dipping), or over fettuccini (as a not-so-light meal). Fun to prepare in front of guests as a prelude to a nice seafood dinner! Use any hot pepper you like, Cajun seasoning, or even hotter!

In a small mixing bowl, whisk together mayonnaise, heavy cream and Szechuan seasoning. Once oil is heated, in a large bowl combine tempura mix and ice water. Mixture will be thick and lumpy. You can cook Shrimp with Spicy Cream Sauce using 5 ingredients and 4 steps. Here is how you cook it.

Ingredients of Shrimp with Spicy Cream Sauce

Prepare of medium to large shrimp.
It's of Cream of Mushroom Soup.
You need of Milk for consistency.
You need of Cayenne Pepper (I probably used 1 tablespoon).
Prepare of Lemon Pepper Seasoning.

Shrimp with Spicy Cream Sauce Brenda Potts Hillman NC. I love shrimp and always trying to find a way to use it. I came up with this one last night for dinner. Heat the butter in a large skillet over medium-high heat.

Shrimp with Spicy Cream Sauce step by step

Cook shrimp in boiling water until pink. Drain, peel if they aren't already. Set aside..
In a medium saucepan heat soup and milk over medium heat. Add spices and mix together..
When done add shrimp to coat and serve over egg noodles.
Note: favorite cream soup and favorite pasta or rice could be substituted..

Season the shrimp with half the kosher salt and black pepper. Transfer the shrimp to a plate, cover with foil and set aside. Serve with sour cream mixture and avocado in warm tortillas. Stir in the cream, parsley, paprika, salt and pepper. Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side.