Thursday, January 26, 2012

Creamy Stir Fry Shrimp - New Recipe of the Week

This week's recipe comes from a Love to Cook Club friend.  Dolly has won or placed in several cooking contests in our area.  While this is not one of her winning recipes, but it is still very tasty. . .and easy!  Joel and I made this together the other night, and I thought I might be missing a liquid ingredient because it wasn't a sauce as we expected.  To make it creamier, we added more white wine, about 1/2 cup.  The next day I called Dolly to ask her about the recipe, and she said it's not a sauce, just a coating on the shrimp.  But she also said adding more wine, chicken broth, or cream (or combination of these) is a good idea if we want it as a sauce.

Here's the recipe:

1 lb. raw, peeled, and deveined shrimp
2 cloves garlic, crushed
2 T. butter
3 oz. cream cheese
1 T. chopped parsley
1/2 t. onion powder
2 T. white wine
salt and pepper to taste
noodles or rice for serving

Saute the shrimp and garlic in sizzling butter until it is opaque.  Stir in the remaining ingredients.  Cook and stir until the cream cheese is melted and smooth.  Serve over noodles or rice.  

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