"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Shrimp Au Gratin Recipe

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This recipe for Shrimp Au Gratin, by , is from The HealthWorks Rehab and Fitness Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Slaughter
Added: Sunday, December 10, 2006


2-3 pounds medium cooked and deveined shrimp
1 chicken bouillon cube
1 cup boiling water
1/4 cup plus 1 tblsp butter
3 tblsp all purpose flour
1 cup milk
1 egg, beaten
2 tblsp sherry
1 tsp worchestershire sauce
4 drops hot sauce
1/4 tsp pepper
1/2 tsp salt
1 cup (4 oz) shredded cheddar cheese
Hot cooked rice

Dissolve the bouillon cube in 1 cup boiling water and set aside.

Melt butter in a heavy saucepan over low heat, add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually and the bouillon cube and milk. Cook over medium heat, stirring constantly until thick and bubbly. Remove from heat.

Gradually stir about 1/4 of hot mixture into egg, add to remainign mixture and cook over low heat 3 to 4 minutes, stirring constatnly, remove from heat and add sherry, worchestershire sauce, hot sauce and seasonings; add shrimp.

Pour into a shallow 1 1/2 quart casserole dish.

Top with cheese.

Cover and bake at 350 degrees for 30 to 40 minutes.

Serve over rice

Number Of Servings:
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