Shrimp And Mushrooms Au Gratin Recipe
Ingredients
| Skim milk | 1⁄2 Cup (8 tbs) | |
| Clam juice | 1⁄4 Cup (4 tbs) | |
| Dry sherry | 1 1⁄2 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| White pepper | 1⁄8 Teaspoon | |
| Ground red pepper | 1 Dash | |
| Margarine | 1 Tablespoon | |
| 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 |
Nutrition Facts
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
Directions
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.
Chef
