BREADA – Cultivating Local Markets


Shrimp with Red Pepper Cream Sauce

Posted under Main Entrees


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 red bell peppers, chopped
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 1 cup seafood stock
  • 1 cup heavy cream
  • 1 pound medium shrimp, peeled
  • Salt and pepper to taste
  • In a large heavy sauce pan, heat oil and butter. Sautee red peppers, onion and garlic until tender.
  • Add the seafood stock. Bring to a boil for 8 minutes.
  • Stir in the flour until the sauce thickens.
  • Stir in the cream and return to a boil and cook another 8 minutes longer.
  • Add the shrimp and cook until plump and pink, about 5 to 7 minutes.
  • Serve warm shrimp and sauce over fried green tomatoes, eggplant or grits.