"The more we get together" . . . and French Style Shrimp in Cream Sauce!

It's fun to visit a boy!

 rowdy times . . .

  quiet times.

creative times

play times!

    

*******

June 18, 1988:  Mom wrote:

Matt’s milk cow will calf one of these days.  I hope he milks.  I would do it but she’s in pasture.  When you have cream you could do so much more cooking with cream.  

 FRENCH PAN-FRIED PRAWNS with CREAM (to serve 6)

So easy!

            Madeleine Kamman’s recipe in THE GOOD COOK: SHELLFISH, c1982

2 lbs prawns or large shrimp

2 tbsp butter

   Pepper

2/3 cup heavy cream

1/3 cup sour cream

   Salt (optional)

*Heat a large skillet over high heat.

*Add butter.  It should sizzle and turn brown but not burn.

*Add shrimp and sauté until shells turn red.  Remove skillet from heat, cover, and let shrimp steam for 3 minutes. 

*Remove shrimp.

*Grind pepper into pan.  Add cream and reduce by half over high heat.

*Stir in sour cream. 

*Return shrimp to skillet.  Add salt only if necessary. 

*Add pepper to taste.

*Serve with French bread.   

Totally . . .  YUM!