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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another delicious shrimp dish from my old Shreveport Revel cookbook. Enjoy! Ingredients:
8 tablespoons butter or 8 tablespoons margarine |
2 cloves garlic, minced |
1/4 lb sliced mushrooms |
3 green onions, chopped |
1 1/2 lbs peeled raw shrimp |
4 tablespoons flour |
1/2 cup dry white wine |
2 cups milk |
1/2 teaspoon oregano |
1/2 teaspoon thyme |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
1 tablespoon worcestershire sauce |
1 -2 dash tabasco sauce, to taste |
breadcrumbs |
grated parmesan cheese |
Directions:
1. Combine the wine with the milk and set aside.
2. Preheat oven to 475.
3. Saute the butter, garlic, onions, and mushrooms in a large skillet for about 5 minutes.
4. Add the shrimp and cook about 3 more minutes.
5. Sprinkle the mixture with the flour, stirring constantly until it browns.
6. Slowly add the wine/milk mixture to the shrimp, stirring constantly until it just reaches the boiling point.
7. Lower the heat, add all remaining seasonings and simmer over low heat for 3 minutes.
8. Pour into a casserole dish.
9. Top with bread crumbs and grated Parmesan cheese.
10. Bake for 5 minutes.
11. Serve with rice, salad, and hot French bread.
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