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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (419g) Recipe makes 1 servings |
||
| Calories 499 | ||
| Calories from Fat 168 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.7g | 28% | |
| Saturated Fat 10.7g | 53% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 488mg | 162% | |
| Sodium 709mg | 29% | |
| Potassium 653mg | 18% | |
| Total Carbohydrate 13.3g | 4% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 0.7g | ||
| Protein 53.6g | 107% | |
Shrimp Ramekins
By: Derf
Oct 6, 2001
"cooking for 1 or 2" - Katherine Greenberg and Barbara Kyte. Great for one, or make as many as needed, great tasting shrimp!!
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 breadcrumbs
- 1 tablespoon shredded parmesan cheese
Directions
1
In a small saucepan over medium heat melt the butter and then whisk in the flour.2
Quickly whisk in the milk and cook, whisking until thickened.3
Add chives, shrimp,sherry, salt and cayenne.4
Spoon into buttered ramekins or baking shells.5
Sprinkle top with wheat germ and cheese.6
Bake at 350 degrees for 15 minutes.7
Can be done ahead and refrigerated till ready to pop in the oven.
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- Course > Lunch/Snacks
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > North American > United States > Western > Pacific Northwest
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Dietary > Diabetic
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Mareesme
On Sep 13, 2007
I doubled this recipe, putting mixture in 1 c ramekins and using 1/8 tsp. cayenne. We really liked this and will make again to serve with garlic basiled EVOO'd angel hair pasta. Thanks for the tasty recipe!
From: Ms. Lillian
On Jul 21, 2007
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. I also used Panko bread crumbs. 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.
From: sashagnb
On Jan 18, 2006
We really loved this recipe. It was quick and easy to make and it just tasted great! I think I would even use the sauce to bake other white fish in. My Husband says it's a definite keeper. I doubled the recipe and put about 1/2 tsp of salt and 3/4 tsp Cayenne (we like things hot). It went into medium size corning ware dish. I did not have bread crumbs or wheat germ so this was omitted but I did add about 1/4 cup shredded cheddar (medium) to the top. We had this over steamed veggies but rice or noodles would be great too. Thanks for the excellent meal
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