marsha-tbay
Well-known member
1/4 c chopped green onion
1 clove garlic, crushed
2 tbsp butter
1/4 c flour
1/2 tsp salt
2 Tbls cocktail sauce
1-1/2 c half and half cream
1/2 c dry white wine
1 # boiled shrimp
1 small can water chestnuts, sliced
1/2 c fresh bread crumbs
2 tbsp parmesan cheese
2 tsp chopped parsley
1/2 tsp paprika
3 tbsp melted butter
lime slices
Saute onion and garlic in butter until tender; blend in flour, salt and cocktail sauce. Remove from heat; stir in cream gradually. Heat to boiling, stirring constantly; boil 1 minute.
Stir in wine, shrimp and water chestnuts, reserving a few shrimp for top.
Spoon into 6 buttered scallop shells. Combine bread crumbs, cheese, parsley and paprika in small bowl; stir in melted butter. Sprinkle crumb miture over shrimp filling.
Bake at 350, 15-20 minutes. Garnish with whole shrimp and lime slices on each.
Serves 6
1 clove garlic, crushed
2 tbsp butter
1/4 c flour
1/2 tsp salt
2 Tbls cocktail sauce
1-1/2 c half and half cream
1/2 c dry white wine
1 # boiled shrimp
1 small can water chestnuts, sliced
1/2 c fresh bread crumbs
2 tbsp parmesan cheese
2 tsp chopped parsley
1/2 tsp paprika
3 tbsp melted butter
lime slices
Saute onion and garlic in butter until tender; blend in flour, salt and cocktail sauce. Remove from heat; stir in cream gradually. Heat to boiling, stirring constantly; boil 1 minute.
Stir in wine, shrimp and water chestnuts, reserving a few shrimp for top.
Spoon into 6 buttered scallop shells. Combine bread crumbs, cheese, parsley and paprika in small bowl; stir in melted butter. Sprinkle crumb miture over shrimp filling.
Bake at 350, 15-20 minutes. Garnish with whole shrimp and lime slices on each.
Serves 6