Shrimp and Water Chestnuts in Light Cream Sauce

Name: Shrimp and Water Chestnuts in Light Cream Sauce
Yield: 3 servings
Cuisine: American
Ingredients: 1 pound small shrimp in the shell; Salt and white pepper to taste; Salt and white pepper to taste; ⅛ teaspoon ground cardamom; ⅛ teaspoon nutmeg; ¾ cup chicken stock; ½ pound water chestnuts, peeled (see Preparation); ¼ cup heavy (or whipping) cream; 2 scallions; 1 tablespoon butter; 1 teaspoon sherry, preferably medium dry; 1 teaspoon sherry, preferably medium dry; 1 teaspoon cornstarch

Preparation info

3
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Succulent pink shrimp and crisp, sweet water chestnuts are briefly simmered in a light cream-enriched stock. The dusting of spices highlights the natural flavors, rather than adds new tastes.

Ingredients

1 pound small shrimp in the shell
Salt and white pepper to taste
⅛ teaspoon groun

Americas
United States
Main course
Gluten-free

Method

Shell and devein shrimp, placing shells in medium saucepan. Toss shrimps in bowl with salt and pepper, cardamom, and nutmeg; set aside.
Add stock to shells; boil 5 minutes. Strain; discard shells. Cut water chestnuts in fairly thick slices and add to stock. Simmer 5 minutes. Lift out with slotted spoon and set aside.
Add cream to stock and boil until