1 pound of shrimp peeled, deveined and seasoned with salt and pepper
1/2 of a small onion finely diced
1 large carrot finely diced
1 small rib of celery finely diced
1 cup frozen pepper strips (you can use fresh just add them when you are sauteing the veggies)
3 tablespoons of butter
3 tablespoons of flour
1/2 cup prosecco (I didn't have any cognac)
1 tsp of smoked paprika
1 tsp adobo
1/4 tsp chipotle powder (or to taste this is spicy)
1/4 tsp Old Bay Seasoning
2 cups of light cream
1/4 cup of chicken stock (more or less depending on the consistency you like)
I added the butter to a skillet and sauteed the onion, carrot and celery until soft, about 5 minutes then I deglazed with the prosecco. Next I sprinkled in the flour, smoked paprika, chipotle powder, old bay mixed it well and cooked it about 3 minutes now add the cream and mix well, then add the pepper strips. Let this come to a boil and reduce a bit, if its too thick then thin it out with the chicken stock. When its the consistency you like add the shrimp and cook just until pink, about 5 minutes if that. Taste and re season with salt and pepper if needed. I served this over sour cream and onion mashed potatoes.
*For the mashed potatoes I added butter, mayo, sour cream, sliced green onions and salt and pepper. The amounts depend on how many potatoes you are using.
**This cooks up really quickly, it only took me about 45 minutes start to finish
*** Garnish with some sliced green onions to tie it together
****A nice glass of wine, some garlic bread and a salad makes a nice dinner for company but you might want to double the recipe, my husband and I finished it off in one sitting.
