Recipe By MrGregg
Published Jun 8th
Prep 10m Cook 10m Additional - Ready In 20m
Servings 4 servings Calories 868.4

Shrimp in a spicy cream sauce to be served as an appetizer with hot-baked French bread (for dipping), or over fettuccini (as a not-so-light meal). Fun to prepare in front of guests as a prelude to a nice seafood dinner! Use any hot pepper you like, Cajun seasoning, or even hotter!

Recipe Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 habanero peppers, seeded and chopped
  • 1 tablespoon hot chili powder
  • 4 cloves garlic, crushed
  • 1 pound medium shrimp - peeled and deveined
  • 1 pint heavy cream
  • 1 pinch salt and white pepper to taste
  • 1 French baguette, sliced

Cooking Directions

  1. 1 Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil. Serve hot with bread slices.

Nutrition Facts

  • Calories 868.4
  • Carbohydrate 69.7 g
  • Cholesterol 335.9 mg
  • Fat 50.8 g
  • Fiber 3.6 g
  • Protein 34.8 g
  • Saturated Fat 28.8 g
  • Sodium 1002.4 mg
  • Sugar 3.3 g

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  1. I choose to serve this as a pasta sauce using corn starch to thicken. I also add mushrooms. Delicious!! I've substituted Serano peppers for the Habañeros. Just as wonderful. This is our date night go-to recipe.
  2. This was by far the best shrimp recipe I have ever tasted. I loved the heat and the hint of chili and garlic. I did add some corn starch and cold water to thicken it up a bit. I served this dish over linguini and everyone loved it.
  3. very easy to make and very good! i also added parsley and garlic powder. my boyfriend who can be a picky eater loooved this.
  4. SOOO Spicy! And good. I love the creamy sauce. Make sure you wear gloves when cutting the pepper I made that mistake and my hands were burning for days!
  5. use caution with peppers...a glove is appropriate. i pulled the shrimp out and added a corn starch/cold water mixture to the "runny" sauce and it turned out fabulous.
  6. Mmmm. Mine became a Spicy Scampi soup.
  7. The shrimp had a great flavor it tasted and smelled delicious. However the sauce was really thin. It would have been perfect with some flour to thicken it up a bit. I tweaked the recipe a bit based on what I had in my pantry. In addition to the chili powder I added onion powder - Read more ...
  8. This recipe was so simple and very easy to make!!! I deleted the habanero peppers though but if you like it extra hot then by all means add them! I have a particular resturant that I love to eat at because of their spicy shrimp pasta now.... I have a simple recipe on how to - Read more ...
  9. This recipe was a disaster. The cream did not make a sauce as I though it would but stayed runny. The flavor was very good but overall I felt it a waste of time and good shrimp. Also beware of "Hunan hands" when cutting up the jabanero peppers. Your fingers will feel like they're on - Read more ...