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Shrimp And Mushrooms

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  Butter 1⁄4 Cup (4 tbs)
  Fresh mushrooms 1⁄2 Pound, sliced
  Chopped green pepper 2 Tablespoon
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Chopped green onion 1 Tablespoon
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cayenne 1 Dash
  Chicken bouillon cube 1
  Boiling water 1⁄4 Cup (4 tbs)
  Light cream 1 1⁄4 Cup (20 tbs)
  Chopped pimento 2 Tablespoon
  Canned large shrimp 12 3⁄4 Ounce, cleaned (3 Cans, 4 1/4 Ounce Each)
  Sherry 2 Tablespoon
  Toast/Patty shells 2

Heat butter in heavy saucepan.
Add mushrooms, green pepper, celery and onion and cook gently 5 minutes.
Sprinkle in flour, salt, pepper and cayenne and stir to blend.
Remove from heat.
Dissolve bouillon cube in boiling water and add to flour mixture.
Add cream.
Stir to blend.
Return to moderate heat and cook and stir until thick and smooth.
Stir in pimento and shrimp.
Taste and adjust seasoning if necessary.
Heat thoroughly, stirring gently.
Stir in sherry at serving time.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1991 Calories from Fat 1273

% Daily Value*

Total Fat 145 g222.8%

Saturated Fat 87.1 g435.6%

Trans Fat 0 g

Cholesterol 454 mg151.3%

Sodium 2522.8 mg105.1%

Total Carbohydrates 80 g26.7%

Dietary Fiber 6.1 g24.6%

Sugars 8.3 g

Protein 98 g196.9%

Vitamin A 124.3% Vitamin C 106.9%

Calcium 29.5% Iron 33.1%

*Based on a 2000 Calorie diet

Shrimp And Mushrooms Recipe