Shrimp And Mushrooms Au Gratin
|Skim milk||1⁄2 Cup (8 tbs)|
|Clam juice||1⁄4 Cup (4 tbs)|
|Dry sherry||1 1⁄2 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Ground red pepper||1 Dash|
|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.