In article >, Bob
> wrote:

>
> You could cook the shrimp in the sauce BEFORE adding the cream, but then
> you'd have to take them out while the sauce reduced. The problem at that
> point would be how to keep the shrimp during that half-hour. If you keep
> them warm, they'll probably turn rubbery, but if you chill them, then
> they'll probably either shrivel or they'll release more liquid when you add
> them back into the sauce. It's a little tricky.
>
> If it's available in your area, you might try using Mexican crema instead of
> half & half, although the flavor will have a tangy dimension you might not
> want. Or (again, if it's available) you could try adding a bit of chickpea
> flour; that's used to keep cream sauces from curdling in some cuisines.
>
> Bob
>

Thanks. Haven't seen Mexican crema or chickpea flour around, but I'll
check.

The shrimp which were a good-size had been cut in half. Curling was
expected but they didn't get rubbery. If I'd sauteed them they'd
probably have cooked in a minute. Instead of the plus 5 minutes they
heated in the sauce.