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Shrimp With Gruyere Sauce

Microwaverina's picture
Ingredients
  Shrimp in shells 1 1⁄2 Pound (Fresh Or Frozen)
  Frozen cut asparagus 10 Ounce (1 Package)
  Water 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Light cream/Milk 1 Cup (16 tbs)
  Dijon-style mustard 1 Teaspoon
  Shredded gruyere cheese 2 Ounce (1/2 Cup)
  Lemon juice 1 Tablespoon
  Hot cooked rice/Long grain rice 1⁄2 Cup (8 tbs)
Directions

To thaw shrimp, in a 2-quart casserole micro-cook, uncovered, on 50% power (MEDIUM) about 5 minutes or till nearly thawed, stirring once.
Let stand, uncovered, about 6 minutes or till completely thawed.
Shell and devein shrimp, then halve lengthwise.
Meanwhile, thaw asparagus.
In the 2-quart casserole micro-cook shrimp, asparagus, and water, covered, on 100% power (HIGH) 6 to 8 minutes or till shrimp turn pink and asparagus is crisp-tender.
Drain and remove from casserole.
Set aside.
For sauce, in the casserole micro-cook butter or margarine, uncovered, on 100% power (HIGH) 40 to 50 seconds or till melted.
Stir in flour.
Stir in cream or milk and mustard all at once.
Micro-cook, uncovered, on 100% power (HIGH) 2 to 3 minutes or till thickened and bubbly, stirring every minute.
Stir in cheese and lemon juice till cheese is melted.
Stir shrimp and asparagus into sauce.
Micro-cook, uncovered, on 100% power (HIGH) about 1 minute or till heated through.
Serve over rice.
Sprinkle paprika atop, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Shrimp
Interest: 
Healthy
Cook Time: 
13 Minutes

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