Shrimp Ramekins
photo by Derf2440
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 1 tablespoon butter
- 1 tablespoon flour
- 1⁄3 cup hot milk
- 2 teaspoons chopped chives
- 1 cup cooked deveined shrimp
- 1 tablespoon dry sherry
- salt
- cayenne
- 1 teaspoon wheat germ or 1 teaspoon breadcrumbs
- 1 tablespoon shredded parmesan cheese
directions
- In a small saucepan over medium heat melt the butter and then whisk in the flour.
- Quickly whisk in the milk and cook, whisking until thickened.
- Add chives, shrimp,sherry, salt and cayenne.
- Spoon into buttered ramekins or baking shells.
- Sprinkle top with wheat germ and cheese.
- Bake at 350 degrees for 15 minutes.
- Can be done ahead and refrigerated till ready to pop in the oven.
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Reviews
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I made this recipe for our New Year's Eve dinner. Both my husband and I loved it! I would describe it as almost a shrimp bisque. I served it as a side dish with crab legs, a potato dish and steamed broccoli. The only change I made was using uncooked shrimp instead of the cooked shrimp to prevent the shrimp from being tough. It was an easy recipe and I loved the fact that you could make it ahead of time. I did set it on the counter 15 minutes before placing in the oven. I will definitely make it again, thanks for posting it!
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Definately a keeper!!! Served it to company last night. There were 4 of us, but I used 3 cups of shrimp, but made sauce for 4. In addition, I added 3 cloves of garlic. Since my wife is not a "spicy" person I omitted the Cayenne. I'll probably put a little in the next time. Also, I put the shrimp in raw and left it in the oven long enough for the shrimp to cook through. This seemed to make the shrimp less soggy. I used Panko bread crumbs.<br/><br/> I made this again for about the 4th time. This time I had lots left over. We served the left overs on Angel Hair pasta. It was just as good as the original.....maybe even better.
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This was an excellent recipe. Since I have to watch my cholesterol and saturated fat, I used non-fat milk and margerine. I doubled the sauce recipe, used half with the shrimp in the ramekins, added additional milk to the rest and mixed it with cooked linguine. It really turned out well. Will make it again.
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RECIPE SUBMITTED BY
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