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Ingredientes
- 1 c. water
- 1 sm onion -- sliced
- 1 clv garlic -- sliced
- 2 x celery leaves from 2 stalks
- 1 sm bay leaf
- 6 x peppercorns
- 1Â 1/2 lb shrimp -- raw
- 1/4 c. butter
- 1/4 c. flour
- 1 c. evaporated lowfat milk
- 2 Tbsp. sherry
- 1 c. parmesan cheese
- Â Â salt and pepper to taste
Direcciones
- Bring water to boil in saucepan, add in the onion, garlic, celery leaves, bay leaf and peppercorns. Cover and boil five min. Add in the shrimp and simmer for 4 min. Drain, reserving the broth. Throw away the bay leaf.
- Shell and devein the shrimp.
- In a saucepan heat butter, add in the flour and stir with a wire whisk till blended. Meanwhile, bring the lowfat milk and shrimp broth to a boil and add in all at once to the butter-flour mix, stirring vigorously with the whisk till the sauce is thickened and smooth.
- Add in the sherry, half the cheese and the shrimp. Season with salt and pepper.
- Turn the mix into a shallow six-c. baking dish and sprinkle with the remaining cheese. Bake in a preheated moderate oven (375F) till the top is brown and bubbly.
- NOTES: I substituted leftover lobster and it was delicious. Am thinking about scallops as an alternative - but think any hard seafood would work well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 4 servings | |
| Calories 528 | |
| Calories from Fat 234 | 44% |
| Total Fat 26.57g | 33% |
| Saturated Fat 15.12g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 329mg | 110% |
| Sodium 801mg | 33% |
| Potassium 633mg | 18% |
| Total Carbs 18.83g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 8.15g | 5% |
| Protein 49.81g | 80% |
