SHRIMP IN CREAM SAUCE
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
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.
CREAMY PAPRIKA SAUCE FOR SEAFOOD
Here's a sauce that will compliment any seafood. I put the seafood in the sauce and pour it on rice or noodles.
Provided by MizzNezz
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet melt oil and butter.
- Add next 5 ingredients.
- Add flour and boullion.
- Cook 2.
- min.
- Stir in wine and bring to a boil.
- Reduce by 1/2.
- Add cream and paprika, and the 1 T.
- butter.
Nutrition Facts : Calories 280.9, Fat 26.5, SaturatedFat 15.3, Cholesterol 86.7, Sodium 515.1, Carbohydrate 5.1, Fiber 0.5, Sugar 0.7, Protein 1.9
SAUTéED BEEF IN PAPRIKA CREAM SAUCE
A quick and easy Hungarian style main dish. Anything with paprika, onions, peppers, and cream bring to mind Hungarian cooking.
Provided by threeovens
Categories Meat
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut beef into strips, about 1/2 inch X 2 inches long. Season with salt, pepper, and paprika.
- Heat 1 tablespoon butter in a skillet over medium heat. Add onions and peppers and season with salt and pepper. Cook about 5 minutes, stirring often.
- Meanwhile, heat the remaining butter in another skillet over high heat. Add beef strips and cook about 2 minutes, stirring and turning to cook evenly. remove meat and set aside. Add sautéed peppers. Add wine and cook 1 minute, stirring and scraping to incorporate any brown bits into the sauce. Add cream, bring to a boil, and cook over hight heat about 4 or 5 minutes.
- Return meat and any surrounding juices, stir, and serve.
Nutrition Facts : Calories 637.1, Fat 51, SaturatedFat 26.6, Cholesterol 191.8, Sodium 143.9, Carbohydrate 10.5, Fiber 2.2, Sugar 4, Protein 29.4
CHICKEN WITH CREAMY PAPRIKA SAUCE
This is a great slow cooker recipe that doesn't require much preparation. Served with herb butter pasta and your meal is compete.
Provided by Audrey M
Categories Chicken
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place sliced onion in bottom of slow cooker topped with chicken.
- Mix broth and paprika and pour over chicken.
- Sprinkle salt on top.
- Cook on low setting 7 to 8 hours or until chicken is done.
- With a slotted spoon, remove chicken from slow cooker and place on warm platter.
- Cover with alumnimum foil and place in preheated 200 degree oven.
- Pour pan drippings into small sauce pan and mix with cornstarch mixture.
- Heat until thickened about 10 minutes.
- Sir in sour cream.
- Pour sauce over chicken.
Nutrition Facts : Calories 160.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 68.4, Sodium 295.2, Carbohydrate 6.9, Fiber 1.2, Sugar 1.1, Protein 27.9
CHICKEN WITH PAPRIKA CREAM SAUCE
A recipe I found on a scrap of paper and changed to suit my family. My dh really likes this; I think the sauce is wonderful too!
Provided by Kaarin
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut chicken into thin strips about 2 inches long, or you can leave them whole. Saute in a large skillet in oil until lightly browned and chicken juices run clear.
- Remove chicken from skillet and cover to keep warm.
- Melt butter in same skillet and add onion, sauteing until translucent, not brown.
- Add the paprika, salt and chicken broth. Bring to a boil, then reduce heat to a simmer.
- Whisk in the sour cream until smooth and simmer 1-2 minutes.
- Mix the cornstarch with just enough water to form a runny paste and whisk into the skillet.
- Add the chicken and cook until heated through and the sauce has thickened.
- Serve over egg noodles or mashed potates.
Nutrition Facts : Calories 281.9, Fat 15.3, SaturatedFat 7.5, Cholesterol 90.3, Sodium 757.6, Carbohydrate 5.7, Fiber 0.7, Sugar 1.2, Protein 29.4
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