Shrimp In Sherry Sauce
|Dry bread crumbs||1 Cup (16 tbs)|
|Dried parsley flakes||1 Tablespoon|
|Fresh mushrooms||8 Ounce, cleaned and sliced|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Cooked small shrimp||2 Cup (32 tbs), well drained|
1. Melt 3 tablespoons butter in a small glass bowl in microwave oven (about 1 minute at High). Add bread crumbs and parsley; mix well and set aside.
2. Put 3 tablespoons butter, mushrooms and green onion into a 1-quart glass measuring pitcher. Cook uncovered in microwave oven 2 minutes at High.
3. Stir flour and salt into mushroom mixture. Gradually add half-and-half and sherry, stirring until smooth. Cook uncovered in microwave oven
2 to 3 minutes at High, or until thickened; stir once.
4. Stir shrimp into thickened sherry sauce. Pour into 8 microwave-oven-safe ramekins or glass custard cups. Top with reserved crumb mixture (about 2 tablespoons for each). Cook uncovered in microwave oven
3 to 4 minutes at High, or until thoroughly heated.