• Yield 8 to 10 servings

This recipe is easily doubled to serve eight or more. It is very rich and sweet.


1 pound jumbo shrimp, peeled and deveined (see note)
1/2 cup whipping cream
2 tablespoons melted butter
1/4 cup Cointreau (do not substitute)
2 teaspoons garlic, minced
1/4 cup parsley, chopped (reserve some for garnish)
1 teaspoon paprika
Kosher salt
White pepper


  1. Preheat oven to 400 degrees.
  2. In an ovenproof serving dish, arrange shrimp. In a bowl, combine cream, butter, Cointreau, garlic, parsley, paprika, salt and pepper and pour over shrimp.
  3. Bake uncovered at 400 degrees for 8 minutes or until cooked through. Sprinkle with extra parsley. Serve over a bed of rice.

NOTE: Do not make any substitutions for Cointreau. A smaller shrimp may be used.

Recipe reprinted with permission from The Junior League of Portland, Oregon, From Portland’s Palate a Collection of Recipes from the City of Roses (The Junior League of Portland, Oregon, 1992).



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