15 Reviews of Shrimp Ramekins

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

From: KelBel

On Sep 27, 2005

Very Yummy. I doubled the recipe, but it made enough for 4 servings. It is very rich, and I served it with angel hair with garlic and olive oil and a salad. I used skim milk and it thickened nicely.

From: BonnieAnn

On Jul 30, 2007

Excellent.Easy to make, tastes good.

From: OhioAngie

On Jan 2, 2002

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!

From: Donna & Red, Kitchener

On Jan 12, 2003

Great tasting & easy to make. I did add some minced garlic. Loved the fact that I could make it ahead. We enjoyed it with salad. This is a do again recipe!

From: cindypt

On Jan 1, 2003

I also made this for New Year's Eve & this is a "keeper" recipe. Very quick & easy, using everyday ingredients. I used part butter & part Benecol; also used skim milk. I had 2 lbs. of shrimp & I quadrupled the recipe, putting it in 1 large casserole dish. Very good!

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: 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

From: NoraMarie

On Jan 1, 2005

Made this to go with our NewYears Eve supper. My hubby said a 10

From: Oolala

On Jun 11, 2006

This was a nice dish but I increaded amounts to serve 4-5 and made it in a pyrex baking dish. I would add less flour next time as it was a bit thick and more cayenne and salt. I liked the taste of the sherry. Served along side linguine.