Shrimp Mornay In Shells


Serves: 12
Total Calories: 416

Ingredients

2 (10-ounce) packages frozen pie crusts
3 (1-ounce) packages white sauce mix
2 1/2 cups milk
4 teaspoons chicken bouillon
1/4 teaspoon hot pepper sauce
8 ounces Swiss cheese shredded (about 2 cups)
1/3 cup Parmesan cheese grated
1/2 cup sherry or dry white wine
3 cups mushrooms sliced
1 1/2 cups green onions sliced
3 tablespoons butter or margarine
3 (10-ounce) packages frozen asparagus spears thawed and drained
3 to 4 (6-ounce) packages frozen shrimp thawed and drained

Directions:

At least 1 1/2 hours or up to 24 hours before serving: Bake pastry shells according to package directions. If making ahead, cool, cover and store in a cool place.

Meanwhile, prepare white sauce mixes according to package directions, using only a total of 2 1/2 cups milk and adding bouillon granules and hot pepper sauce. Remove from heat. Stir in Swiss cheese. Parmesan cheese and sherry. Cover and set aside.

In a 5- to 6-quart Dutch oven over medium heat, saute mushrooms and green onions in butter for 3 to 4 minutes or until wilted. Add asparagus. Increase temperature to medium-high and, stirring occasionally, cook for 6 to 8 minutes or until asparagus is tender.

Stir in shrimp and sauce. Reduce heat to low and cook for 5 minutes or until heated through, stirring occasionally (do not boil). If making ahead, cool, cover and refrigerate.

About 15 minutes before serving: If made ahead, warm patty shells in a preheated 350° oven for 5 minutes and reheat shrimp mixture over low heat about 15 minutes or until heated through, stirring occasionally. Transfer shrimp mixture to a warm chafing dish. Serve over patty shells.

Nutritional Facts:

Serves: 12
Total Calories: 416
Calories from Fat: 210

This Shrimp Mornay In Shells recipe is from the Best Brunches Cookbook. Download this Cookbook today.




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