Try this Sherried Shrimp Filling recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450 degrees. Using 1 slice at a time, roll bread out thin and cut into 2-1/1" rounds with a plain cooky cutter. Brush with melted butter and press into mini muffin tins. Bake for about 5 minutes or until the edges of the cups are golden brown. Remove from tins and cool. These cups can be frozen empty or filled. Filling: In large saucepan melt butter, add flour and whisk until smooth. Add the milk and bring mixture to a boil, whisking constantly. Mixture will thicken at the boil. Lower heat and cook for another 2 minutes. Add cheese and whisk until it melts into the sauce. Add roasted peppers and scallions and mix well. Add shrimp and sherry and stir until very well combined and the alcohol in the sherry has burned away. Season with salt and cayenne pepper to taste. Let cool a bit and fill mini cups. You can serve them now or freeze them for later use. Shared with us by Tony Burke, Cyberealm BBS Watertown NY 315-786-1120 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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Serving Size: 1 Serving (887g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1562 | ||
Calories from Fat: 1155 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 128.4g | 171 % | |
Saturated Fat 81.2g | 406 % | |
Monounsaturated Fat 34.6g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 371.4mg | 114 % | |
Sodium 1597.8mg | 55 % | |
Potassium 430.3mg | 11 % | |
Total Carbohydrate 50.9g | 15 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 49.3g | ||
Protein 52.9g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1562
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