GRANDMA’S CREAMED SHRIMP

2014-09-17
cajun creamed shrimp
  • Yield : 8
  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 30m

Ingredients

¼ c. butter or margarine
½ c. thinly sliced green onions
2 3 oz. cans sliced mushrooms drained
3 T. flour
I c. heavy cream
½ c. milk
¼ c. sherry or Madeira wine
1 tsp. salt
Chinese red popper to taste
1 ½ lb. cooked, cleaned shrimp
2 T. chopped parsley or dried flakes

Directions

Heat butter or margarine in heavy skillet. Add onion. Cook, stirring constantly until limp, not brown. Add mushrooms, mixing well with onions. Sprinkle flour evenly over mushrooms and mix. Stir in cream milk and wine. Cook slowly until thickened, stirring con¬stantly. Season with salt and red pepper. Fold in seafood and heat, stirring often. Serve as an entrée in patty shells, on toast rounds or over catfish filet that have been lightly salted and peppered and broiled in butter, or as an appetizer In tiny patty shells or on Melba toast rounds. Sprinkle parsley over each serving or over all when serving from chafing dish. Yield: 6 to 8 large patty shells; 3 to 4 dz. in small.
Serve your cream shrimp over rice our post

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