Post by April B. on Mar 14, 2003 9:05:55 GMT -6
Nancys News Letter March 14th, 2003
This is for Seabird looking for shrimp tettrazine. I have used this recipe several times and it is quite good. It serves the three of us, plus seconds if someone wants it.
shrimp tettrazine
4 tablespoons butter, divided
1 medium onion, chopped
garlic to your liking, we love garlic so use a lot
8 ounces shrimp, shelled and deveined
8 ounces fresh mushrooms, sliced
1/4 cup all-purpose flour
2 1/2 cups milk
1/4 cup sherry
1 teaspoon salt
Freshly ground black pepper to taste
8 ounces thin spaghetti, cooked according to package directions
1/2 cup freshly grated Parmesan cheese
1. Preheat oven to 350*F (175*C). Grease a 2-quart casserole dish; set aside
2. Over a medium-low heat melt butter in a large saucepan. Add onion and saute until translucent. Add shrimp and mushrooms and garlic, cook and stir for 3 minutes. Remove shrimp mixture from saucepan and place in bowl; set aside.
3. Melt remaining 2 tablespoons butter in saucepan. Add flour and cook and stir for 1 minute; add milk, sherry, salt and pepper, mixing well. Heat and until sauce thickens, stirring constantly. Remove from heat and add the shrimp mixture and cooked spaghetti, mixing well.
4. Place all ingredients in prepared casserole dish. Sprinkle the Parmesan cheese on top. Bake for 30 minutes.
This is for Seabird looking for shrimp tettrazine. I have used this recipe several times and it is quite good. It serves the three of us, plus seconds if someone wants it.
shrimp tettrazine
4 tablespoons butter, divided
1 medium onion, chopped
garlic to your liking, we love garlic so use a lot
8 ounces shrimp, shelled and deveined
8 ounces fresh mushrooms, sliced
1/4 cup all-purpose flour
2 1/2 cups milk
1/4 cup sherry
1 teaspoon salt
Freshly ground black pepper to taste
8 ounces thin spaghetti, cooked according to package directions
1/2 cup freshly grated Parmesan cheese
1. Preheat oven to 350*F (175*C). Grease a 2-quart casserole dish; set aside
2. Over a medium-low heat melt butter in a large saucepan. Add onion and saute until translucent. Add shrimp and mushrooms and garlic, cook and stir for 3 minutes. Remove shrimp mixture from saucepan and place in bowl; set aside.
3. Melt remaining 2 tablespoons butter in saucepan. Add flour and cook and stir for 1 minute; add milk, sherry, salt and pepper, mixing well. Heat and until sauce thickens, stirring constantly. Remove from heat and add the shrimp mixture and cooked spaghetti, mixing well.
4. Place all ingredients in prepared casserole dish. Sprinkle the Parmesan cheese on top. Bake for 30 minutes.
