- 8
Ingredients
- 3 tablespoons butter or margarine
- 1 cup dry bread crumbs
- 1 tablespoon dried parsley flakes
- 3 tablespoons butter or margarine
- 8 ounces fresh mushrooms, cleaned and sliced
- 1/4 cup sliced green onion
- 1/4 cup all-purpose flour
- 1/2 cup half-and-half
- 1/4 dry sherry
- 2 cups cooked small shrimp, well drained
Preparation
Step 1
Melt 3 tablespoons butter in a small grass bowl in microwave oven (about 1 minute at high). Add bread crumbs and parsley; mix well and set aside.
Put 3 tablespoons butter, mushrooms and green onion into a 1-quart glass measuring pitcher. Cook uncovered in microwave oven 2 minutes at High.
Stir flour and salt into mushroom mixture. Gradually add half-and half and sherry, stirring until smooth. Cook uncovered in microwave oven 2 to 3 minutes at High, or until thickened; stir once.
Stir shrimp into thickened sherry sauce. Pour into 8 microwave-oven-safe ramekins or glass custard cups. Top with reserved crumb mixture (about 2 tablespoons for each). Cook uncovered in microwave oven 3 to 4 minutes at High, or until thoroughly heated.