Shrimp in Caviar Cream Sauce

Submitted by CPR Family

with Parsley and Fresh Tomatoes over Carolina Plantation Rice

  • 2 cups cooked Carolina Plantation Rice.
  • 3/4 cup white wine
  • 2 or 3 cloves garlic minced or pressed
  • 1 pint whipping cream
  • 1 1/2 lb. uncooked shrimp (peeled and devained)
  • 1-2 oz. black caviar
  • 1/4 cup chopped fresh parsley
  • 2 medium tomatoes diced
  • 1/2 tsp. lemon pepper
  • 1/4 tsp. salt
  • 4 lemon slices as garnish

Prepare rice and keep warm. In a large frying pan, combine the wine and garlic. Reduce the mixture over medium high heat until most of the wine cooks away. Add cream, lemon pepper and salt. Stirring almost constantly, reduce the mixture until the cream is very thick. Pat shrimp dry and add to cream sauce. Cook 5 minutes or until the shrimp are cooked through. (Do not overcook shrimp) Serve over Carolina Plantation Rice and garnish with fresh parsley, 1/2-1 tsp. of caviar, 1/4 cu of diced tomatoes and a slice of lemon.