French shrimp
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter (or marg.) |
| 1½ | tablespoon | Flour, all-purpose; |
| ¾ | cup | Milk |
| ¼ | teaspoon | Salt |
| dash | Pepper | |
| dash | Paprika | |
| 2 | tablespoons | Sherry, dry |
| ½ | pounds | Shrimp, small; cooked, peeld and deveined |
| Cheese, Parmesan; grated | ||
Directions
Melt butte rin a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, paprika, sherry, and shrimp.
Spoon into 2 (10 oz) ramekins; sprinkle each with Parmesan cheese.
Broil 3 to 4 inches from heat until cheese is lightly browned.
SOURCE: Southern Living Magazine, April 1980. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 01-27-95