Shrimp and Water Chestnuts in Light Cream Sauce Recipe

Name: Shrimp and Water Chestnuts in Light Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: l pound small shrimp in the shell; 1/4 teaspoon salt; 1/4 teaspoon freshly ground white pepper; 1/8 teaspoon ground cardamom; 1/8 teaspoon freshly grated nutmeg; 3/4 cup chicken stock or canned broth; 1/2 pound fresh water chestnutsscrubbed, peeled and cut into 1/4-inch slices; 1/4 cup heavy cream; 2 scallions; 1 tablespoon unsalted butter; 1 teaspoon sherry, preferably medium-dry; 1 teaspoon cornstarch

Servings: persons

l pound small shrimp in the shell
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/8 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
3/4 cup chicken stock or canned broth
1/2 pound fresh water chestnutsscrubbed, peeled and cut into 1/4-inch slices
1/4 cup heavy cream
2 scallions
1 tablespoon unsalted butter
1 teaspoon sherry, preferably medium-dry
1 teaspoon cornstarch

1
Peel the shrimp; place the shells in a medium saucepan.
2
Toss the shrimp in a bowl with the salt and white pepper, cardamom and nutmeg; set aside.
3
Add the stock to the shells and boil for 5 minutes.
4
Strain, reserving the stock; discard the shells.
5
Add the water chestnuts to the stock and simmer for minutes.
6
Remove the water chestnuts with a slotted spoon and set aside.
7
Add the cream to the stock and boil until reduced to 1/2 cup, about 1 minute.
8
Mince enough of the white part of the scallions to measure 2 tablespoons.
9
Mince enough of the scallion greens to measure 1 tablespoon.
10
In a medium skillet, heat the butter over moderate heat.
11
Add 2 tablespoons of minced scallion whites and cook, stirring, until softened, about 1 minute.
12
Add the shrimp and chestnuts and toss to combine.
13
Add the cream-stock mixture, reduce the heat and simmer, stirring, until the shrimp turn opaque, about 5 minutes.
14
In a small bowl, stir the sherry into the cornstarch.
15
Add to the shrimp and stir over moderate heat until the sauce boils and thickens.
16
Season with salt and pepper to taste.
17
Spoon into a warmed serving dish and sprinkle with 1 tablespoon of scallion greens and serve hot.

156

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: l pound small shrimp in the shell, 1/4 teaspoon salt, 1/4 teaspoon freshly ground white pepper, 1/8 teaspoon ground cardamom, and more.

Yes, Shrimp and Water Chestnuts in Light Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp and Water Chestnuts in Light Cream Sauce

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