Deviled shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Chopped onion |
| 2 | tablespoons | Chopped green peppers |
| ½ | cup | Chopped celery |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| ¼ | teaspoon | Dry mustard |
| ½ | teaspoon | Salt |
| 1 | cup | Milk |
| ½ | teaspoon | Worcestershire sauce |
| ¼ | cup | Diced pimentos |
| 1½ | pounds | Cooked shrimp peeled & |
| Deveined | ||
| ¾ | cup | Chopped black olives |
| ½ | cup | Buttered bread crumbs |
Directions
1) Preheat the oven to 400 F.
2) In saucepan saute onions, green peppers, and celery in butter until vegetables are soft but not browned. Stir in flour, mustard, salt, and milk; cook over medium heat, stirring constantly, until sauce thickens.
3) Add worcestershire sauce, pimento, shrimp, and olives to saucepan; simmer until heated thoroughly. 4) Spoon shrimp mixture into 4 ramekins; top with bread crumbs. Bake for 15 minutes, or until browned and bubbly. Remove from oven, and serve hot. Submitted By VERNON PHIPPS On 09-06-95