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Shrimp And Mushrooms Au Gratin

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  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

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: 
Side Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 578 Calories from Fat 217

% Daily Value*

Total Fat 24 g37.7%

Saturated Fat 8 g39.8%

Trans Fat 0 g

Cholesterol 372 mg124%

Sodium 1708.7 mg71.2%

Total Carbohydrates 22 g7.4%

Dietary Fiber 1.3 g5.3%

Sugars 6.9 g

Protein 63 g126.6%

Vitamin A 30.3% Vitamin C 19.5%

Calcium 61% Iron 37.8%

*Based on a 2000 Calorie diet

Shrimp And Mushrooms Au Gratin Recipe