Shrimp Thermidor Bake
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Canned condensed cheddar cheese soup||11 Ounce (1 Can)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Dry sherry||2 Tablespoon|
|Shelled shrimp||3⁄4 Pound, cooked (Fresh / Frozen)|
|Snipped parsley||2 Tablespoon|
|Bottled hot pepper sauce||1 Dash|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
In a covered saucepan cook onion and celery in a small amount of water for 5 minutes; drain.
Stir soup, milk, and sherry into saucepan with vegetables.
Stir in shrimp, parsley, and hot pepper sauce.
Spoon mixture into four individual baking shells.
Toss together the bread crumbs, melted butter or margarine, and paprika.
Sprinkle atop each shell.
Bake in a 375Â° oven for 15 to 20 minutes.