Beazell's Cook Book

Creamy Shrimp Sauce by Meloney Brown

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1 stick of butter
4 garlic cloves, minced
1/2 cup minced fresh parsley or you can use 1½ Tbsp. dried
2 cups of milk
2 Tbsp. ketchup
2 Tbsp. Beazell's Cajun Seasoning
2 pounds large uncooked shrimp, peeled and deveined
3 Tbsp. cornstarch for thickening mixed with ¼ cup of cold water (whisk in bowl)
1/2 cup Parmesan Cheese
Light salt & pepper to taste
Melt butter in a skillet. Add garlic and parsley let cook about 8-10 min then add the milk, ketchup and Beazell's Cajun Seasoning and shrimp. Cook until shrimp are done (when they are pink), then you add the cornstarch mix. And add the secret ingredient Parmesan Cheese, the cheese is up to you how much you want. 1/2 cup is what I use. Serve over cooked noodles.


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