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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%
detailed view... how is this calculated?

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Shrimp Ramekins

Recipe #12460 | 25 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Sunnee50

On May 11, 2009

This was fantastic! I made it yesterday (Mother's Day). I didn't use the sherry, used chicken stock as suggested. I also added the garlic. I only used 2 tablespoons of flour and it worked just fine for about 1 1/3 c. milk with about 1/4 c. stock. I put it in a casserole and there was plenty of sauce with 2 bags of shrimp. I used shredded colby & monterey jack cheese on the top. I threw grated parmessan in the sauce and sprinkled on top. I quadrupled the recipe and I used those bags of frozen cooked shrimp which I thawed first. My hubby liked it cause I got more than a head shake from him LOL. I will make this again and again. I served it over angel hair pasta and added garlic toast. MMMM

1 person found this review helpful

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From: Ms. Lillian

On Nov 23, 2008

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. 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.

1 person found this review helpful

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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

4 people found this review helpful

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From: BonnieAnn

On Jul 30, 2007

Excellent.Easy to make, tastes good.

3 people found this review helpful

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Read all 15 reviews