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Shrimp And Mushrooms Thermidor

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  Fresh shrimp/Three 4 1/2 or 5 ounce cans shrimp 1 1⁄2 Pound, cooked, shelled, deveined
  Canned mushroom stems and pieces 4 Ounce, drained
  Melted butter/Oil 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Powdered mustard 1⁄2 Teaspoon
  Cayenne pepper 1 Dash
  Milk 2 Cup (32 tbs)
  Chopped parsley 2 Tablespoon
  Salt To Taste
  Grated parmesan cheese 4 Tablespoon
  Paprika To Taste

If using canned shrimp, drain; cover with ice water.
Let stand 5 minutes; drain.
Cook mushrooms in butter 5 minutes.
Blend in flour and seasonings.
Add milk gradually; cook until thick, stirring constantly.
Add shrimp and parsley.
Add salt to taste.
Place in 6 well-greased, individual scallop or clam shells or 6-ounce custard cups.
Sprinkle with cheese and paprika.
Bake in 400°F oven 10 to 15 minutes, until lightly browned.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1795 Calories from Fat 780

% Daily Value*

Total Fat 88 g135.6%

Saturated Fat 48.9 g244.5%

Trans Fat 0 g

Cholesterol 1248.3 mg416.1%

Sodium 2928.5 mg122%

Total Carbohydrates 62 g20.7%

Dietary Fiber 3.2 g12.9%

Sugars 24.8 g

Protein 183 g366.8%

Vitamin A 129.7% Vitamin C 90.8%

Calcium 159.1% Iron 114.8%

*Based on a 2000 Calorie diet

Shrimp And Mushrooms Thermidor Recipe