Creamy shrimp shells
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Shrimp; cooked, peeled, and deveined |
| ¼ | cup | Chopped green onions |
| 1 | Clove garlic; pressed | |
| 2 | tablespoons | Melted butter or margarine |
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 1½ | cup | Half-and half |
| ½ | cup | Dry white wine |
| ¼ | cup | Soft breadcrumbs |
| 2 | tablespoons | Grated Parmesan cheese |
| 2 | teaspoons | Chopped parsley |
| ¼ | teaspoon | Paprika |
| 1½ | tablespoon | Butter or margarine; melted |
Directions
Reserve 6 whole shrimp; cut remaining in half lengthwise, and set aside.
Saute onion and garlic in 2 tablespoons butter until tender. Stir in flour and salt; remove from heat, and gradually add half-and-half, stirring constantly. Bring to a boil, and cook 1 minute, stirring constantly, until very thick. Stir in wine and shrimp. Spoon shrimp mixture evenly into 6 buttered (5-inch) baking seashells. Ste aside. Combine breadcrumbs, cheese, parsley, paprika, and 1½ tablespoons butter; stir until crumbly.
sprinkle over shrimp mixture; bake at 350 degrees for 15 to 20 minutes or until heated thoroughly. Garnish with whole shrimp. Yield: 6 servings.
NOTES : Submitted by Mrs. Charles R. Lee III, Clearwater, Florida.
Recipe by: Southern Living 1979 Annual Recipes Posted to MC-Recipe Digest V1 #836 by NGavlak@... on Oct 10, 1997