Shrimp With Beer Cheese Sauce Recipe
Ingredients
| 1 10-ounce package frozen cut asparagus | ||
| Water | 2 Tablespoon | |
| 8-ounce package frozen peeled and deveined shrimp | ||
| Skim milk | 1 1/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| 1 teaspoon Dijon-style mustard | ||
| 1/3 cup light beer or dry white wine | ||
| American Cheese slice | 2 | |
| 2 English muffins, split and toasted | ||
Directions
Place asparagus and water in a 1 1/2-quart microwave-safe casserole.
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.
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.
Chef
