Shrimp And Mushrooms Thermidor
|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|
|Grated parmesan cheese||4 Tablespoon|
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 400Â°F oven 10 to 15 minutes, until lightly browned.