• Yield: 8 to 10 servings


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