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Categories:
milk clam juice sherry salt white pepper powdered mustard cayenne pepper margarine shrimp mushrooms green onion flour Parmesan cheese
Viewed: 47 - Published at: 8 years agoIngredients
- 1/2 c. skim milk
- 1/4 c. bottled clam juice
- 1 Tbsp. plus 1 tsp. dry sherry
- 1/4 tsp. salt
- 1/8 tsp. white pepper
- 1/8 tsp. powdered mustard
- dash of cayenne pepper
- 1 Tbsp margarine, divided
- 8 oz. shelled and deveined medium shrimp
- 1 c. sliced mushrooms
- 2 Tbsp. chopped green onion
- 1 Tbsp. flour
- 1 oz. grated Parmesan cheese
Method
- In
- measuring
- cup
- or small
- bowl
- combine milk, clam juice, sherry
- and
- seasonings; set aside.
- In 9-inch skillet heat 1 teaspoon margarine until bubbly and hot; add shrimp and saute until
- shrimp turn pink, about 3 minutes.
- Divide shrimp into 2 (1/2 cup) flameproof ramekins or shallow baking dishes. Keep warm.
