Rich and creamy prawns that are gilled in a cream cheese sauce with Swiss cheese and white wine. Tastes great served over your favourite pasta or rice.
This is exellent and very easy to make. Strongly suggest increasing the green onions by 2 more Tbsp. and increase the cayanne pepper to 1/4 tsp. Gives a perfect amount of "zing." Using the amount of pepper called for is blah..........trust me on this one. Next time I think I will add some mushrooms and maybe some garlic. This would be good company dish served in puff pastry tart shells. - 07 Oct 2001 (Review from Allrecipes USA and Canada)
just great, with a few revisions. i doubled the onions like others did, added a good amt. of garlic powder, and added 1/2 T of cayenne. i also cooked the shrimp (2 lbs of med. sized in 1 T butter and a little olive oil) w/the cream cheese and spices thinking the flavors would meld better than cooking the shrimp first w/only the onions (and fresh mushrooms which i also added), knowing that shrimp cooks fast and it still had to go under the broiler. i also added more white wine and milk--didn't measure--no need to, it's pretty obvious when to quit as the original recipe is just too thick. served it over linguini and would never put it over rice. really, it was *divine* and everyone loved it here inc. my 11-yr-old son. thanx so much for the recipe! - 30 Jan 2008 (Review from Allrecipes USA and Canada)
I'm not normally a seafood lover, but I thought this was wonderful. Used pre-cooked, de-tailed shrimp, and made the following changes in accordance with reviewer's suggestions: 1. used 5T green onions (about 3 scallions total), 2. added two cloves of crushed garlic, 3. added only about 6 oz cream cheese, 4. increased white wine to 1/2 cup, added BEFORE cheese so it could reduce a little bit. It turned out wonderfully-- savory and rich, and not too seafoody. Thanks so much for this recipe! - 24 Dec 2010 (Review from Allrecipes USA and Canada)