Shrimp St. Jacques

  • Yield 8 servings

This shrimp dish is especially beautiful served in seashells.


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





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