Shrimp Melange Recipe
Ingredients
| Frozen shrimp | 1 pound | |
| 1 9-ounce package frozen artichoke hearts | ||
| Cornstarch | 5 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Skim milk | 1 3/4 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Shredded Swiss cheese | 3/4 Cup (16 tbs) | |
| Cooked rice | 2 1/4 Cup (16 tbs) | |
| Dried basil | 1/8 Teaspoon, crushed | |
| Dried oregano | 1/8 Teaspoon, crushed | |
| Paprika | ||
| Butter/Margarine | 1 Tablespoon, melted | |
| 3 tablespoons fine dry bread crumbs | ||
Directions
Thaw shrimp, if frozen.
Prepare artichoke hearts according to package directions; set aside.
In medium saucepan combine cornstarch, salt, the 1/2 teaspoon paprika, and the pepper.
Gradually stir in skim milk.
Cook and stir till mixture is thickened and bubbly.
Stir in dry white wine; heat through.
Reserve 1/2 cup of the sauce for dieter.
Stir Swiss cheese into remaining sauce; cook and stir till cheese melts.
Set aside.
Combine rice, basil, and oregano.
Place 1/4 cup of the rice mixture in the bottom of a 10-ounce casserole for dieter.
Place remaining rice in a 1-quart casserole.
Drop shrimp in 3 cups boiling, lightly salted water; reduce heat and simmer gently 1 to 3 minutes or till shrimp turn pink.
Drain the shrimp.
Combine shrimp and cooked artichokes.
Top dieter's rice mixture with 3/4 cup shrimp-artichoke mixture and the 1/2 cup reserved sauce.
Top large casserole with remaining shrimp-artichoke mixture and cheese sauce.
Sprinkle both dishes with additional paprika.
Combine butter or margarine with bread crumbs; sprinkle bread crumbs atop large casserole.
Bake large casserole in a 350° oven 10 minutes, then place small casserole in oven.
Bake both casseroles 20 to 25 minutes more.
Prepare artichoke hearts according to package directions; set aside.
In medium saucepan combine cornstarch, salt, the 1/2 teaspoon paprika, and the pepper.
Gradually stir in skim milk.
Cook and stir till mixture is thickened and bubbly.
Stir in dry white wine; heat through.
Reserve 1/2 cup of the sauce for dieter.
Stir Swiss cheese into remaining sauce; cook and stir till cheese melts.
Set aside.
Combine rice, basil, and oregano.
Place 1/4 cup of the rice mixture in the bottom of a 10-ounce casserole for dieter.
Place remaining rice in a 1-quart casserole.
Drop shrimp in 3 cups boiling, lightly salted water; reduce heat and simmer gently 1 to 3 minutes or till shrimp turn pink.
Drain the shrimp.
Combine shrimp and cooked artichokes.
Top dieter's rice mixture with 3/4 cup shrimp-artichoke mixture and the 1/2 cup reserved sauce.
Top large casserole with remaining shrimp-artichoke mixture and cheese sauce.
Sprinkle both dishes with additional paprika.
Combine butter or margarine with bread crumbs; sprinkle bread crumbs atop large casserole.
Bake large casserole in a 350° oven 10 minutes, then place small casserole in oven.
Bake both casseroles 20 to 25 minutes more.
Chef
