Shrimp St. Jacques

  • Yield: 8 servings

Ingredients

1pound shrimp, peeled and deveined
1-- onion, chopped
1 1/2teaspoons vegetable oil
2tablespoons flour
1cup evaporated skim milk OR low fat OR skim milk
1teaspoon dry mustard
1/2teaspoon Tabasco sauce
2tablespoons white wine
1cup grated cheese (2-ounces each Havarti and reduced fat sharp cheddar)
1teaspoon grated onion
1/4cup chopped parsley
1/8teaspoon salt
1/4teaspoon pepper
1pound lump crabmeat

Instructions

  1. Boil shrimp in water seasoned with chopped onion until tender.  Make a white sauce with oil, flour, and milk.  Add mustard, Tabasco sauce, wine, cheese, onion, and parsley.  Add salt and pepper.  Fold in crabmeat and shrimp.  Pour into a greased casserole.  If desired, sprinkle with breadcrumbs.  Bake until brown.

Recipe reprinted with permission from The Junior League of Baton Rouge’s River Road Recipes III (Baton Rouge, Louisiana, 1994).

 

 

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