Total Time
44mins
Prep 30 mins
Cook 14 mins

Can serve in a puffed pastry shell, a hollowed out bread bowl or over rice.

Ingredients Nutrition

Directions

  1. In a skillet, let 2 tablespoons butter melt over medium heat.
  2. Add shrimp and saute 3-5 minutes, stirring frequently, until pink and firm.
  3. Transfer shrimp to a bowl and set aside.
  4. Add 1 tablespoon butter to the skillet on medium heat.
  5. Add the mushrooms and saute 5 minutes, stirring frequently, until they give off their juices and the pan is almost dry.
  6. Transfer the mushrooms to the bowl with the shrimp.
  7. Add 3 tablespoons butter to the skillet over medium heat and let butter melt.
  8. Whisk in the flour until smooth.
  9. Lower heat and continue whisking for 2 minutes but don't let flour brown.
  10. While whisking, slowly pour in milk; cook for 1 minute, whisking constantly, or until sauce is thick.
  11. Add in Worcestershire sauce, Tabasco, salt, and pepper; continue to whisk constantly and cook for 1 minute.
  12. Add the vegetables, shrimp, and mushrooms; stir to combine and cook until heated through.
  13. Serve immediately.

Reviews

(2)
Most Helpful

This made a nice dinner and had an attractive presentation but it needed a little garlic perhaps? I will try it again.

silky August 24, 2003

This tasted really nice. I used Peri-Peri sauce instead of Tobasco. I also added 4 cloves of garlic. Haven't made a roux in years. Much better than thickening with cornflour.

Sean B. October 23, 2016

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