Shrimp and Mushroom Ramekins
|Medium shrimp||3⁄4 Pound, shelled and deveined|
|Mushrooms||1⁄4 Pound, sliced|
|Chopped green onion||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Dijon mustard||1⁄8 Teaspoon|
|Regular strength chicken broth||1⁄3 Cup (5.33 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Dry sherry||2 Tablespoon|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
Melt 2 tablespoons of the butter in a frying pan over medium heat; add shrimp and cook, stirring often, until shrimp turn pink (about 5 minutes).
Transfer shrimp to 2 individual baking dishes.
To pan, add remaining 2 tablespoons butter, mushrooms, and green onion.
Cook over medium heat, stirring, until mushrooms are golden brown; sprinkle in flour and cook until bubbly.
Gradually stir in mustard, broth, and cream.
Cook, stirring, until thickened and bubbly.
Stir in sherry and salt and pepper to taste; spoon evenly over shrimp, and sprinkle with cheese.
Bake, uncovered, in a 325° oven for 10 to 15 minutes or until hot through and cheese is melted.