Shrimp Ramekins
Recipe: #7240
November 28, 2011
Categories: Dinner, Lunch, Main Dish, Dairy, Alcohol, Vegetables, Appetizers, Onions, North American, Pacific Northwest, Pacific Rim, Make-Ahead, Quick Meals, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, New Years, Romantic Dinner, Summer, Thanksgiving, Winter, Oven Bake, Stove Top more
"cooking for 1 or 2" - Katherine Greenberg and Barbara Kyte. Great for one, or make as many as needed, great tasting shrimp!! A wonderful starter or appetizer. "
Original recipe yields 1 serving
Ingredients
Nutritional
- Serving Size: 1 (351.9 g)
- Calories 456
- Total Fat - 32.7 g
- Saturated Fat - 17.8 g
- Cholesterol - 43.5 mg
- Sodium - 1962.4 mg
- Total Carbohydrate - 30.4 g
- Dietary Fiber - 3 g
- Sugars - 0.7 g
- Protein - 11.6 g
- Calcium - 117.1 mg
- Iron - 1.9 mg
- Vitamin C - 5.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350f degrees. In a small saucepan over medium heat melt the butter and then whisk in the flour. Quickly whisk in the milk and cook, whisking until thickened. Add chives, shrimp,sherry, salt and cayenne.
Step 2
Spoon into buttered ramekins or baking shells. Sprinkle top with wheat germ and cheese. Bake at 350 degrees for 15 minutes.
Step 3
Can be done ahead and refrigerated till ready to pop in the oven
Tips & Variations
No special items needed.
