Pepperjack Cream Sauce with Shrimp...6:16 PM
I am one of those people who eat what I have a taste for. If I don't have a taste for it, then it just won't do. I feel empty. I just have to have it. Of course, sometimes I have a taste for restaurant food but being a family with 4 growing children, eating out all the time is just not so economical. That means, I have to work some dang near magic and make it happen at home. Sometimes it works, sometimes it doesn't. This was definitely a case of working!
I have been having the taste for blackened catfish for the longest. No catfish in the house and I was too tired and just did not feel like going to the grocer. Well....I had tilapia (we keep an endless supply of that stuff) so blackened tilapia it was. I knew I wanted some type of sauce to go with it. I had heavy whipping cream, a block of pepperjack cheese and a bag of shrimp. Hmmmm, this sounded like a good idea and boy oh boy it was! I think I died and went to heaven and came back just so I could finish it. It was that good.
Really, the recipe is so easy. It cooks in only a few minutes and believe me, it is worth it. If you like a little kick to your sauces, this is perfect.
You will need:
Half a Pint of Heavy Whipping Cream
3 slices of pepperjack cheese
1/2 tsp of creole seasoning
15 shrimp, peeled and deveined (more if you are a shrimp lover like me)
*I cooked my shrimp and sauce in the same cast iron skillet I used to make my fish, so the oil you see if leftover from the Extra Virgin Olive Oil I used. You do not have to use this and the sauce will be whiter.
In a sauce pan on medium, begin cooking the shrimp, once they turn white, begin pouring in your heavy whipping cream. Add in your creole seasoning and stir. Drop your cheese slices on top and stir until they melt. The cheese may get gooey but the cheese begins to incorporate into the cream. Once the cheese has fully melted, continue stirring and turn off the heat. The sauce will thicken as it sits.
I served my sauce over blackened tilapia and rice. My family really enjoyed it and kept asking for more "gravy". I guess here in the South, every sauce is "gravy".