Shrimp With Beer Cheese Sauce
|Frozen cut asparagus||10 Ounce (1 Package)|
|Frozen peeled deveined shrimps||8 Ounce (1 Package)|
|Skim milk||1 1⁄4 Cup (20 tbs)|
|Dijon style mustard||1 Teaspoon|
|Light beer/Dry white wine||1⁄3 Cup (5.33 tbs)|
|American cheese slice||2 Ounce, torn (2 Slices)|
|English muffins||2 , split and toasted|
Place asparagus and water in a 1 1/2-quart microwave-safe casserole.
Micro-cook, covered, on 100% power (high) for 3 minutes.
Stir shrimp into casserole.
Cook, covered, on high for 6 to 8 minutes or till shrimp turn pink and asparagus is crisp-tender.
Remove shrimp and asparagus from casserole.
Drain well and set aside.
For sauce, in the same casserole stir together milk and cornstarch.
Stir in mustard.
Cook, uncovered, on high for 2 to 4 minutes or till thickened and bubbly, stirring after every minute.
Stir in beer or wine and cheese, stirring till cheese melts.
Stir shrimp and asparagus into sauce.
Cook, uncovered, on high about 1 minute or till heated through.
Serve over toasted English muffins.