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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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Shrimp And Mushrooms Recipe