Shrimp And Mushrooms Thermidor Recipe
Ingredients
| Shrimp | 1 1/2 Pound, cooked, shelled | |
| Mushroom | 1 Can (10oz), drained | |
| 1/4 cup melted butter or oil | ||
| Flour | 1/4 Cup (16 tbs) | |
| 1/2 teaspoon powdered mustard | ||
| Cayenne pepper | 1 Dash | |
| Milk | 2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Grated Parmesan cheese | ||
| Paprika | ||
Directions
If using canned shrimp, drain; cover with ice water.
Let stand 5 minutes; drain.
Cook mushrooms in butter 5 minutes.
Blend in flour and seasonings.
Add milk gradually; cook until thick, stirring constantly.
Add shrimp and parsley.
Add salt to taste.
Place in 6 well-greased, individual scallop or clam shells or 6-ounce custard cups.
Sprinkle with cheese and paprika.
Bake in 400°F oven 10 to 15 minutes, until lightly browned.
Let stand 5 minutes; drain.
Cook mushrooms in butter 5 minutes.
Blend in flour and seasonings.
Add milk gradually; cook until thick, stirring constantly.
Add shrimp and parsley.
Add salt to taste.
Place in 6 well-greased, individual scallop or clam shells or 6-ounce custard cups.
Sprinkle with cheese and paprika.
Bake in 400°F oven 10 to 15 minutes, until lightly browned.
Chef
