Ingredients
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1
-
1
-
1/3
-
2
-
1
-
1
-
-
-
1
-
1
-
-
-
-
-
Directions
Shrimp Ramekins, “cooking for 1 or 2” – Katherine Greenberg and Barbara Kyte. Great for one, or make as many as needed, great tasting shrimp!!, Definately a keeper!!! Served it to company last night. There were 4 of us, but used 3 cups of shrimp, but made sauce for 4. In addition, I added 3 cloves of garlic. Since my wife is not a “spicy” person I omitted the Cayenne. I’ll probably put a little in the next time. Also, I put the shrimp in raw and left it in the oven long enough for the shrimp to cook through. This seemed to make the shrimp less soggy. used Panko bread crumbs. I made this again for about the 4th time. This time I had lots left over. We served the left overs on Angel Hair pasta. It was just as good as the original…..maybe even better., Wow this was SOooooo good–and so simple! My 10-yr-old daughter made it for us for dinner. I had to help her on a couple spots, but for the most part she handled it great on her own. It was really yummy–and something you could use for all kinds of seafood or even chicken. She added 4 cloves of garlic, sauteed with the butter at the beginning. We didn’t have sherry, so we substituted chardonnay. Super yummy dish! Thank you!
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Steps
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1
Done
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In a Small Saucepan Over Medium Heat Melt the Butter and Then Whisk in the Flour. |
|
2
Done
|
Quickly Whisk in the Milk and Cook, Whisking Until Thickened. |
|
3
Done
|
Add Chives, Shrimp, Sherry, Salt and Cayenne. |
|
4
Done
|
Spoon Into Buttered Ramekins or Baking Shells. |
|
5
Done
|
Sprinkle Top With Wheat Germ and Cheese. |
|
6
Done
|
Bake at 350 Degrees For 15 Minutes. |
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7
Done
|
Can Be Done Ahead and Refrigerated Till Ready to Pop in the Oven. |
