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Prep Time: 30 Minutes Cook Time: 14 Minutes |
Ready In: 44 Minutes Servings: 6 |
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Can serve in a puffed pastry shell, a hollowed out bread bowl or over rice. Ingredients:
6 tablespoons unsalted butter, divided |
1 1/2 lbs medium shrimp, peeled and deveined |
1/2 lb white button mushrooms, quartered |
3 tablespoons all-purpose flour |
3 cups milk, warmed |
1 teaspoon worcestershire sauce |
tabasco sauce, to taste |
1 teaspoon salt |
1/2 teaspoon pepper |
1 (10 ounce) package frozen peas and carrots, thawed |
Directions:
1. In a skillet, let 2 tablespoons butter melt over medium heat.
2. Add shrimp and saute 3-5 minutes, stirring frequently, until pink and firm.
3. Transfer shrimp to a bowl and set aside.
4. Add 1 tablespoon butter to the skillet on medium heat.
5. Add the mushrooms and saute 5 minutes, stirring frequently, until they give off their juices and the pan is almost dry.
6. Transfer the mushrooms to the bowl with the shrimp.
7. Add 3 tablespoons butter to the skillet over medium heat and let butter melt.
8. Whisk in the flour until smooth.
9. Lower heat and continue whisking for 2 minutes but don't let flour brown.
10. While whisking, slowly pour in milk; cook for 1 minute, whisking constantly, or until sauce is thick.
11. Add in Worcestershire sauce, Tabasco, salt, and pepper; continue to whisk constantly and cook for 1 minute.
12. Add the vegetables, shrimp, and mushrooms; stir to combine and cook until heated through.
13. Serve immediately.
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