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Sherry Shrimp Supreme

Healthycooking's picture
  Medium raw shrimp 2 Pound
  Fresh sliced mushrooms 1⁄2 Pound
  Coarsely chopped onion 1 Cup (16 tbs)
  Tomatoes 2 , peeled and coarsely diced
  Lite salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄8 Teaspoon
  Sherry/Cooking sherry 1⁄3 Cup (5.33 tbs)
  Worcestershire sauce 1 Teaspoon
  Evaporated skim milk 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Drained cooked white rice 4 Cup (64 tbs)
  Fat free wheat crackers 1⁄2 Cup (8 tbs), crushed (Snackwell'S)
  Liquid butter buds 1 Tablespoon

Shell and devein shrimp.
Wash; dry well on paper towels.
Set aside.
In a large non-stick skillet saute mushrooms, onion, and shrimp in 1/4 liquid Butter Buds, or chicken broth, about 3 minutes, or until shrimp turn pink.
Add tomatoes, lite salt, pepper, and paprika; simmer, covered, 5 minutes.
Stir in sherry and Worcestershire.
Combine evaporated skim milk and flour, stirring to make a smooth paste.
Stir flour mixture into shrimp mixture.
Bring to a boil, stirring constantly.
Reduce heat and simmer 1 minute.
Add rice; toss with fork, to mix, then heat.
Turn into a 2-qt.casserole dish that has been sprayed with a non-fat cooking spray.
Combine 1 Tbs. liquid Butter Buds with crushed crackers.
Sprinkle over top of casserole.
Run under broiler several minutes, just to brown top slightly.

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Sherry Shrimp Supreme Recipe