Western Shrimp Supreme
|Sliced mushrooms||1 Cup (16 tbs)|
|All purpose flour||2 Tablespoon|
|Light cream||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||1 Can (10 oz)|
|Cooking sherry||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Frozen shelled shrimp||14 Ounce (Two 7 Ounce Packages, Cooked)|
|Canned artichoke hearts||15 Ounce, drained and halved|
|Toasted slivered blanched almonds||1⁄4 Cup (4 tbs)|
Cook mushrooms in butter till tender.
Push to one side in skillet; blend in flour.
Gradually stir in cream.
Bring to boil and cook and stir 1 minute.
Blend in soup, sherry, and cheese.
Stir in shrimp and artichokes.
Heat through, stirring gently.
Transfer to chafing dish to keep warm.
Sprinkle almonds atop.
Add fluff of water cress.
Serve over tiny hot buttered biscuits or patty shells.
Serving size: Complete recipe
Calories 2020 Calories from Fat 1020
% Daily Value*
Total Fat 117 g180.4%
Saturated Fat 51.7 g258.7%
Trans Fat 0 g
Cholesterol 849.1 mg283%
Sodium 3074.3 mg128.1%
Total Carbohydrates 117 g39%
Dietary Fiber 31.7 g126.9%
Sugars 13.9 g
Protein 134 g268.8%
Vitamin A 59.2% Vitamin C 97.4%
Calcium 115.4% Iron 113.5%
*Based on a 2000 Calorie diet