Shrimp St. Jacques

  • Yield: 8 servings


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


  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).



Nutritional Info *per serving

  • Calories 204
  • Fat 7.6g
  • Cholesterol 155mg
  • Sodium 427mg