Serves: 8
Total Calories: 177

6 tablespoons low-calorie margarine
1 pound mushrooms, sliced
2 tablespoons flour
1 teaspoon salt
Fresh ground pepper
1/8 teaspoon nutmeg
1 cup half and half
2 pounds shrimp, peeled, deveined, and boiled for 2 minutes
1/2 cup dry sherry
1/2 cup unsalted cracker, crushed
1 tablespoon chopped parsley

1. In a large skillet over medium heat, melt 4 tablespoons of the margarine. Add the mushrooms and sauté for 3 to 5 minutes. With a slotted spoon, remove the mushrooms and arrange on the bottom of a 1-1/2 quart baking dish.

2. Whisk flour, salt, pepper, and nutmeg in the skillet until smooth. Gradually add the half-and-half and bring to a boil, stirring constantly. Reduce the heat and simmer for 1 to 2 minutes.

3. Add the shrimp and sherry, mixing well. Spoon the shrimp mixture over the mushrooms in the baking dish. Melt the remaining margarine and mix with the cracker crumbs. Sprinkle the cracker crumbs over the shrimp sprinkle with parsley.

4. Bake uncovered at 350°F for 20 minutes or until the casserole is heated through and bubbly. Remove from the oven and serve hot.

EXCHANGES
1/2 Starch
1 Medium-Fat Meat

NUTRITION FACTS
Calories 188
Calories from Fat 83
Total Fat 9 grams
Saturated Fat 3 grams
Cholesterol 143 milligrams
Sodium 534 milligrams
Total Carbohydrate 8 grams
Dietary Fiber 1 gram
Sugars 2 grams
Protein 17 grams

Nutritional Facts:

Serves: 8
Total Calories: 177
Calories from Fat: 71

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Baked Fish In Foil
Baked Garlic Scampi
Baked Shrimp
Baked Shrimp And Mushroom Casserole
Basic Boiled Shrimp
Broiled Sole With Mustard Sauce
Crab Imperial
Crabmeat Stuffing
Fish Fillets With Tomatoes
Flounder Parmesan
Fresh Flounder Creole
Grilled Salmon With Dill Sauce
Grilled Scallop Kabobs
Grilled Shark
Grilled Swordfish With Rosemary
Halibut Supreme
Lobster Fricassee
Pan-Fried Scallops
Poached Red Snapper
Sautéed Trout Almandine*
Sea Bass With Ginger Sauce
Shrimp Creole
Shrimp Provençal
Vegetable Salmon Cakes