Creamy Cajun Shrimp - Liz's Pantry

This creamy cajun shrimp dish is so tasty and quick to make.
You can adjust the spices to your liking.
You can also sub half the shrimp for raw bay scallops.

Ingredients;
1 LB cleaned raw shrimp (16-20 to a LB size or smaller-leave on the tails)
1/2 cup heavy cream
3 TBLS butter
1 TSP fresh minced parsley
1 TBLS minced shallot
1 garlic clove minced
1/4 cup dry white wine
1 TBLS Paul Prudhomme’s seafood magic (adjust this up or down to your liking)
1/2 TSP cayenne pepper
a dash or two of smoked paprika
2 cups cooked white rice or whatever type you want

Directions;
In a large skillet add the butter, shallot, garlic and shrimp..
Sauté for just a minute or two.
Add the wine and cook it off for a few minutes.
Add all the other ingredients except the cream.
Bring it up to a simmer. Add the cream and stir a few more minutes. The sauce will thicken slightly.
Serve over the cooked rice as much as you like.
Pictured is on the light side.