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Western Shrimp Supreme

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Ingredients
  Sliced mushrooms 1 Cup (16 tbs)
  Butter 2 Tablespoon
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Shrimp

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