Shrimp cointreau

Name: Shrimp cointreau
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: 12 jumbo shrimp, shelled and deveined, and butterflied; 1/2 cup heavy cream; 1/4 cup melted butter; 1/4 cup Cointreau, (orange liqueur); 2 large cloves, minced; 1/4 cup chopped fresh parsley; 1 teaspoon paprika; salt and pepper; Hot bed of Jasmine Rice to which 1 teaspoon of grated orange peel and chopped parsley have been added.

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Main Dish

Easy

30 min

This recipe is perfect for an intimate Champagne Dinner

Ingredients

12 jumbo shrimp, shelled and deveined, and butterflied
1/2 cup heavy cream
1/4 cup melted butter
1/4 cup Cointreau, (orange liqueur)
2 large cloves, minced
1/4 cup chopped fresh parsley
1 teaspoon paprika
salt and pepper
Hot bed of Jasmine Rice to which 1 teaspoon of grated orange peel and chopped parsley have been added.

Preparation

Preparation15 min

Cook time15 min

Preheat oven 400º.
Arrange shrimp in an oven proof dish. Combine all other ingredients; pour over shrimp.
Bake uncovered for 12-15 mins.

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Questions

I have tried this a couple of times. It tastes great but the sauce is too runny. What can you suggest to make it creamy?

To make the sauce creamier, try adding a bit more heavy cream or a small spoonful of cream cheese before baking. Also, reduce the Cointreau slightly to keep the sauce rich and thick. Enjoy your creamy Shrimp Cointreau!

What can you suggest to make the sauce turn out a thicker consistency so that it will enrobe the shrimp. Though the flavor is extremely delicious, the sauce is too thin almost watery for my liking. Also how many count shrimp per pound do you recommend?

To thicken the sauce, simmer it gently before baking to reduce liquid or add a small slurry of cornstarch mixed with cold water. For shrimp size, 16-20 count per pound works well for this dish, balancing size and cooking time.