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Shrimp en Coquette Mornay Recipe

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This recipe for Shrimp en Coquette Mornay, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Olmstead
Added: Friday, June 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 C shrimp, peeled and de-veined
1/2 lb. fresh mushrooms, chopped
2 Tbsp. butter, melted
1/4 C mild grated cheddar cheese
1/2 C toasted bread crumbs
2 Tbsp. butter

Mornay Sauce:

2 tbsp. butter
3 tbsp. flour
1/2 tsp. Seasoned salt
1 egg yolk
3 tbsp. cream
1/2 tsp. dry mustard
2 tbsp. Parmesan cheese
few dashes Tabasco
1 c. milk

Directions:
Directions:
Sauté mushrooms in butter and combine with shrimp and Mornay sauce, (see below).
Pile mixture into shells or individual serving dishes, sprinkle with cheese, bread crumbs, then dots of butter.
Place under preheated broiler until golden brown and bubbly.

Mornay Sauce:
Melt butter. Stir in flour, salt and Tabasco.
Add milk and cook over moderate heat, stirring constantly, until mixture comes to a boil. Add mustard and cheese.
Combine egg yolk with cream and add to mixture,
stirring vigorously over low heat for 2 minutes. Do not let mixture boil after adding egg.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Lobster may be substituted for shrimp.

 

 

 

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