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Shrimp And Fettuccine Mornay Recipe
|Unsalted butter/Margarine||3 Tablespoon (At Room Temperature)|
|Large shrimp||1 Pound, shelled and deveined|
|Frozen green peas and onions||10 Ounce, thawed and drained (1 Package)|
|Frozen welsh rarebit||10 Ounce, thawed (1 Package)|
|Milk||1⁄2 Cup (8 tbs)|
|Dijon mustard||2 Teaspoon|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Seasoned dry bread crumbs||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 2427 Calories from Fat 555
% Daily Value*
Total Fat 62 g95.6%
Saturated Fat 29.2 g145.8%
Trans Fat 0 g
Cholesterol 1027.3 mg
Sodium 1370.6 mg57.1%
Total Carbohydrates 247 g82.2%
Dietary Fiber 20.2 g80.9%
Sugars 16.1 g
Protein 204 g408.4%
Vitamin A 72.7% Vitamin C 82.1%
Calcium 50.8% Iron 165.8%
*Based on a 2000 Calorie diet
Place in an ungreased 11" x 9" x 2" microwave-safe baking dish along with 2 tablespoons of the butter and toss well to mix.
Arrange the shrimp on a 10-inch microwave-safe plate with their tails toward the center.
Cover with microwave-safe plastic food wrap; vent by turning back one corner.
Microwave on High for 2 minutes; at the midway point, rearrange by moving the shrimp in the center to the outer edge and the shrimp from the outer edge to the center, and give the plate a half-turn.
Arrange the shrimp and the peas and onions in a single layer on top of the fettuccine; set aside.
Combine the rarebit, milk, mustard, and red pepper in a 2 cup microwave-safe measure and micro wave, uncovered, on High for 1 minute.
Pour evenly over the shrimp mixture, cover with vented plastic food wrap, and microwave on High for 4 minutes; midway, give the dish a half-turn.
In a small bowl, toss the bread crumbs with the remaining 1 tablespoon butter and sprinkle over the shrimp mixture.
Microwave, uncovered, on Medium High for 1 minute