In order to cream anything you make a white sauce. Today’s entry into cream sauced goodness, defenseless shrimp!
Personally, I would skip the pickles and capers part and throw in a good couple of teaspoons of old bay seasoning and maybe a splash of sherry before serving over rice.
2 lbs. green shrimp, or 3 5-oz cans shrimp
4½ cups medium white sauce
2 tablespoons finely chopped sweet pickle or capers.
Clean and cook shrimp. Or clean canned shrimp by removing dark veins down backs, then rinse in cold water. Fold cooked or canned shrimp into hot white sauce in top of double boiler and continue heating over until they are hot through, abut 15 minutes. Turn into a serving dish and sprinkle pickles or capers on top.