1/2 pound mushrooms, sliced
2 tablespoons butter
1 onion, minced
2 tomatoes, chopped
1/2 cup heavy cream or half−and−half
2 tablespoons flour
1/4 cup sherry
1 tablespoon Worcestershire sauce
3 pounds shrimp, cooked and peeled
1/2 cup crushed pork rinds
Salt and pepper, to taste
1/2 teaspoon paprika or to taste
Yield: 8 servings
Sauté mushroom in butter. Add onion and tomatoes and simmer for ten minutes. Blend half−and−half and flour and add along with sherry, Worcestershire, salt, pepper, and paprika, to taste. Add shrimp, and put into a large buttered casserole. Top with crumbs and bake at 350 degrees F until brown, about 20 minutes.
Per Serving: 274 Cal (31% from Fat, 56% from Protein, 14% from Carb); 36 g Protein; 9 g Tot Fat; 9 g Carb; 1 g Fiber; 102 mg Calcium; 5 mg Iron; 309 mg Sodium; 277 mg Cholesterol
2 tablespoons butter
1 onion, minced
2 tomatoes, chopped
1/2 cup heavy cream or half−and−half
2 tablespoons flour
1/4 cup sherry
1 tablespoon Worcestershire sauce
3 pounds shrimp, cooked and peeled
1/2 cup crushed pork rinds
Salt and pepper, to taste
1/2 teaspoon paprika or to taste
Yield: 8 servings
Sauté mushroom in butter. Add onion and tomatoes and simmer for ten minutes. Blend half−and−half and flour and add along with sherry, Worcestershire, salt, pepper, and paprika, to taste. Add shrimp, and put into a large buttered casserole. Top with crumbs and bake at 350 degrees F until brown, about 20 minutes.
Per Serving: 274 Cal (31% from Fat, 56% from Protein, 14% from Carb); 36 g Protein; 9 g Tot Fat; 9 g Carb; 1 g Fiber; 102 mg Calcium; 5 mg Iron; 309 mg Sodium; 277 mg Cholesterol
