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Spicy Shrimp Bake
1 stick (1/2 cup) butter or margarine
8 tablespoons flour
1 (10 ounce) can Ro*Tel tomatoes
3/4 cup chopped green onions
3/4 cup sliced black olives
3/4 cup sliced fresh mushrooms
1/2 chopped green bell pepper (optional)
1/2 can cream of mushroom soup
8 ounces sour cream
1 pound cooked shrimp (deveined)
2 teaspoons dry sherry
Large pastry shells
In a saucepan over low heat, melt butter and slowly add flour, stirring until well blended. Remove from fire before it turns brown.
Drain tomatoes and save the liquid. Place tomatoes in blender and slowly add the flour mixture. Cook this mixture over very low heat for about 8 minutes until smooth.
Stir in the onions, olives and mushrooms. Cook slowly until the mushrooms are tender ( I often use canned mushrooms).
Add a little of the reserved tomato juice until the mixture bubbles slightly.
Add shrimp and sherry. Simmer over very low heat for about 50 minutes, stirring frequently to keep from sticking.
Pour into a shallow casserole dish that has been sprayed with non-stick cooking spray.
Shred Gouda cheese and spread over the shrimp mixture.
Bake at 350 degrees F for 20 minutes until cheese has melted and the shrimp mixture is quite hot.
Serve over large pastry shells, bow tie pasta, spaghetti or hot steamed rice.
Serves 4 as a main dish.
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