Total Time
20mins
Prep 15 mins
Cook 5 mins

Another delicious shrimp dish from my old Shreveport Revel cookbook. Enjoy!

Ingredients Nutrition

Directions

  1. Combine the wine with the milk and set aside.
  2. Preheat oven to 475.
  3. Saute the butter, garlic, onions, and mushrooms in a large skillet for about 5 minutes.
  4. Add the shrimp and cook about 3 more minutes.
  5. Sprinkle the mixture with the flour, stirring constantly until it browns.
  6. Slowly add the wine/milk mixture to the shrimp, stirring constantly until it just reaches the boiling point.
  7. Lower the heat, add all remaining seasonings and simmer over low heat for 3 minutes.
  8. Pour into a casserole dish.
  9. Top with bread crumbs and grated Parmesan cheese.
  10. Bake for 5 minutes.
  11. Serve with rice, salad, and hot French bread.
Most Helpful

5 5

We've made this recipe several times and absolutely love it! I also throw in scallops if I have them in the house. Also stir in a touch of cornstarch to thicken it. I actually plan on making it again tomorrow night for dinner. Very yummy! Thanks for posting.

5 5

WOW! We loved this recipe and would give more than 5 stars if I could! The second time I made this I skipped the breadcrumbs and it was still great. And by the way, it doesn't make enough for 6 people, the 3 of us finished it without a problem ;-) lol. Thanks for a great recipe!

5 5

Very very good. I served it over pasta with a salad. I especially liked the hotsauce. Did wonders for the flavor. Will definately make it again Gloria