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Ingredientes
- 1 SMALL CAN MUSHROOMS, DRAINED
- 2 SMALL ONIONS, FINELY CHOPPED
- 1/2 GREEN PEPPER, FINELY CHOPPED
- 2 TABLESPOONS BUTTER
- 3 MEDIUM TOMATOES, PEELED AND CHOPPED
- 2 TABLESPOON ALL PURPOSE FLOUR
- 1/2 CUP HALF AND HALF (MILK AND CREAM)
- 2 DASHES WORCESTERSHIRE SAUCE
- 2 DASHES HOT SAUCE
- PINACH PEPPER
- 2 TEASPOONS SALT
- 1/2 CUP DRY SHERRY
- 3 POUNDS SHRIMP, COOKED AND CLEANED
- 1/2 CUP BREADCRUMBS
Direcciones
- SAUTE MUSHROOMS, ONIONS, AND GREEN PEPPER IN BUTTER UNTIL TENDER
- ADD TOMATOES, AND COOK SLOWLY FOR 8 TO 10 MINUTES. STIR IN FLOUR AND HALF AND HALF
- PUT IN SEASONING, SHRIMP AND SHERRY
- SIMMER, THEN PUT IN BUTTERED CASSEROLE
- TOP WITH BUTTERED CRUMBS. BAKE AT 375 TO 400 DEGREES FOR 10 MINUTES OR UNTIL TOP IS BROWN
- SERVE OVER RICE OR CORNBREAD.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 6 servings | |
| Calories 404 | |
| Calories from Fat 96 | 24% |
| Total Fat 10.8g | 14% |
| Saturated Fat 4.77g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 362mg | 121% |
| Sodium 1322mg | 55% |
| Potassium 697mg | 20% |
| Total Carbs 19.93g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.21g | 3% |
| Protein 49.43g | 79% |
