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Shrimp And Mushrooms Au Gratin

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Anonymous (not verified)
Ingredients
  Skim milk 1⁄2 Cup (8 tbs)
  Clam juice 1⁄4 Cup (4 tbs)
  Dry sherry 1 1⁄2 Tablespoon
  Salt 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Ground red pepper 1 Dash
  Margarine 1 Tablespoon
  Powdered mustard 1⁄8 Teaspoon
  Shelled deveined shrimp 8 Ounce
  Sliced mushrooms 1 Cup (16 tbs)
  Chopped scallion 2 Tablespoon
  All purpose flour 2 Teaspoon
  Grated parmesan cheese 1 Ounce
Directions

In measuring cup or small bowl combine milk, clam juice, sherry, and seasonings; set aside.
In 9-inch skillet heat 1 teaspoon margarine over medium-high heat until bubbly and hot; add shrimp and saute until shrimp turn pink, about 3 minutes.
Divide shrimp into two 1 1/2-cup flameproof ramekins or shallow baking dishes; keep warm.
To same skillet add remaining 2 teaspoons margarine and heat until bubbly and hot; add mushrooms and scallion and saute until most of liquid has evaporated, about 5 minutes.
Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes longer.
Gradually stir milk mixture into vegetable mixture and cook, stirring constantly, until thickened, about 3 minutes.
Pour half of the sauce over each portion of shrimp; sprinkle each with 1/2 ounce cheese and broil until cheese is lightly browned, about 3 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Healthy

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