Shrimp Tetrazzini

  • Yield: 4 to 6 servings


2tablespoons margarine
1 chopped onion
1pound (or more) shrimp, peeled
8ounces mushrooms (sliced)
1/4cup flour
1/2cup mayonnaise
1/2teaspoon salt
1 2/3cups milk
1/2cup sherry
3/4package (8-ounce) dry spaghetti (cooked)
1tablespoon chopped parsley
Parmesan cheese


  1. In a skillet saute onion in margarine.  Add shrimp and mushrooms and cook until shrimp is pink.  Remove from heat.
  2. Mix flour, mayonnaise, salt, milk, and sherry in saucepan.  Cook over medium heat until thickened slightly.  Mix with shrimp and cooked spaghetti.  Add parsley.  Spread in 1 1/2 quart casserole dish.  Top with Parmesan cheese.
  3. Thirty minutes before serving place in 350F oven.  Heat until bubbly, (about 30 minutes).

Recipe reprinted with permission from the Newnan Junior Service League’s A Taste of Georgia; Another Serving (Junior Service League, Newnan, Ga., 1994).