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Baked Shrimp and Mashroom Casserole |
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Serves: 8 Print this RecipeServing size: 2-1/2 to 3 oz These tender shrimp are covered with a light sherry cream sauce. Remember to buy two pounds of shrimp, total weight (with shells on). 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 crackers, crushed 1 tablespoon chopped parsley 1. In a large skillet over medium heat, melt 4 Tbsp of the margarine. Add the mushrooms and saute 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 degrees for 20 minutes or until the casserole is heated through and bubbly. Remove from the oven and serve hot. EXCHANGES Starch 1/2 Medium-Fat Meat 1 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 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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