Heat the 3 T butter in a pan. Pat the shelled
shrimp. Dry with a paper towel.
When the pan is nice and hot add the shrimp.
Give them a generous seasoning of garlic salt
Cook until just opaque, turn once. Remove
the shrimp to a plate.
Saute the onions until tender.
This is the main seasoning-chili powder.
Many people can’t quite guess what’s in it and
are surprised to find out it’s simply chili powder.
Add that to the onions and give it a stir.
Now add the ½ pt. cream. Stir to blend.
Return the shrimp to the pan and toss in
the cream sauce to coat. Remove from heat.
I think that took only 10 minutes.
As always, it’s important not to overcook
the shrimp or they will toughen.
I serve this over rice and add a green vegetable,
salad and sometimes if I want to make the dinner
special I’ll make my popovers to go along with it.
If you do that start the popovers first.
I have also made crescent rolls from the
tube. They are nice too.
Divide among warm plates and serve with
lots of the sauce.
If you’re a shrimp lover like we are I know
you’ll love this, and it couldn’t be easier!
I said it serves 3 because 4 is too stingy.
You can easily double the recipe to serve 6.
I make this recipe for the two of us and
sometimes have enough left over for a snack.
salt and pepper, turning once until just
cooked and opaque, Remove from the pan.
Add the onion to the pan and saute until
soft and golden. Stir in the chili powder.
Add the cream; stir to blend and simmer
over low heat for 1-2 mins. Return the
shrimp to the pan and coat with the
sauce. Remove the pan from the heat.