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Shrimp And Mushrooms Au Gratin Recipe
|Skim milk||1⁄2 Cup (8 tbs)|
|Clam juice||1⁄4 Cup (4 tbs)|
|Dry sherry||1 1⁄2 Tablespoon|
|White pepper||1⁄8 Teaspoon|
|Ground red pepper||1 Dash|
|Powdered mustard||1⁄8 Teaspoon|
|Shelled deveined shrimp||8 Ounce|
|Sliced mushrooms||1 Cup (16 tbs)|
|Chopped scallion||2 Tablespoon|
|All purpose flour||2 Teaspoon|
|Grated parmesan cheese||1 Ounce|
Serving size: Complete recipe
Calories 684 Calories from Fat 229
% Daily Value*
Total Fat 26 g40%
Saturated Fat 7.2 g36.1%
Trans Fat 0.9 g
Cholesterol 480.6 mg160.2%
Sodium 2770.6 mg115.4%
Total Carbohydrates 26 g8.6%
Dietary Fiber 2.7 g10.9%
Sugars 8.3 g
Protein 71 g142.9%
Vitamin A 21.2% Vitamin C 22.6%
Calcium 59% Iron 47.8%
*Based on a 2000 Calorie diet
In 9-inch skillet heat 1 teaspoon margarine over medium-high heat until bubbly and hot; add shrimp and saute until shrimp turn pink, about 3 minutes.
Divide shrimp into two 1 1/2-cup flameproof ramekins or shallow baking dishes; keep warm.
To same skillet add remaining 2 teaspoons margarine and heat until bubbly and hot; add mushrooms and scallion and saute until most of liquid has evaporated, about 5 minutes.
Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes longer.
Gradually stir milk mixture into vegetable mixture and cook, stirring constantly, until thickened, about 3 minutes.
Pour half of the sauce over each portion of shrimp; sprinkle each with 1/2 ounce cheese and broil until cheese is lightly browned, about 3 minutes.