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Shrimp With Beer Cheese Sauce Recipe
|Frozen cut asparagus||10 Ounce (1 Package)|
|Frozen peeled deveined shrimps||8 Ounce (1 Package)|
|Skim milk||1 1⁄4 Cup (20 tbs)|
|Dijon style mustard||1 Teaspoon|
|Light beer/Dry white wine||1⁄3 Cup (5.33 tbs)|
|American cheese slice||2 Ounce, torn (2 Slices)|
|English muffins||2 , split and toasted|
Serving size: Complete recipe
Calories 969 Calories from Fat 192
% Daily Value*
Total Fat 22 g34%
Saturated Fat 15 g75.2%
Trans Fat 0 g
Cholesterol 299 mg
Sodium 2294.1 mg95.6%
Total Carbohydrates 119 g39.5%
Dietary Fiber 11.8 g47.3%
Sugars 20.5 g
Protein 78 g155.2%
Vitamin A 68.4% Vitamin C 155.1%
Calcium 102.4% Iron 34.4%
*Based on a 2000 Calorie diet
Micro-cook, covered, on 100% power (high) for 3 minutes.
Stir shrimp into casserole.
Cook, covered, on high for 6 to 8 minutes or till shrimp turn pink and asparagus is crisp-tender.
Remove shrimp and asparagus from casserole.
Drain well and set aside.
For sauce, in the same casserole stir together milk and cornstarch.
Stir in mustard.
Cook, uncovered, on high for 2 to 4 minutes or till thickened and bubbly, stirring after every minute.
Stir in beer or wine and cheese, stirring till cheese melts.
Stir shrimp and asparagus into sauce.
Cook, uncovered, on high about 1 minute or till heated through.
Serve over toasted English muffins.