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Shrimp Versailles Recipe

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This recipe for Shrimp Versailles, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Anne Caven
Added: Sunday, September 13, 2009


12 oz dried angel hair pasta, uncooked
2 green onions, sliced
3 tbsp. butter
1 1/2 lbs peeled large fresh shrimp (2 lbs unpeeled)
1 (8 oz) package cream cheese, cubed
1/4 cup milk
1/2 cup (2 oz.) shredded Swiss cheese
1/4 cup dry white wine
Dash of ground red pepper
1/4 cup fine, dry breadcrumbs
2 tbsp. butter, melted

Cook pasta according to package directions, drain and keep warm.
While pasta is cooking, cook green onions in 3 tbsp. butter in large skillet over medium heat until tender. Add shrimp. Cook over medium heat 5 minutes or until shrimp turn pink, stirring occasionally. Remove shrimp with a slotted spoon.
Add cream cheese and milk to skillet; cook over low heat, stirring constantly, until cheese melts. Stir in Swiss cheese and wine. Add shrimp and red pepper; cook, stirring constantly, just until heated. Pour shrimp mixture into a lightly greased 1 1/2-quart casserole.
Combine breadcrumbs and 2 tbsp. butter; sprinkle over casserole.
Broil 5 1/2" from heat (with electric oven door partially opened) 3 to 5 minutes or until golden. Serve shrimp mixture over pasta.

Number Of Servings:
Number Of Servings:
6 servings




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