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Shrimp a la King

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

Ready In:
44mins
Serves:
Units:

ingredients

directions

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

@ratherbeswimmin
Contributor
@ratherbeswimmin
Contributor
"Can serve in a puffed pastry shell, a hollowed out bread bowl or over rice."
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  1. Sean B.
    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.
    Reply
  2. silky
    This made a nice dinner and had an attractive presentation but it needed a little garlic perhaps? I will try it again.
    Reply
  3. ratherbeswimmin
    Can serve in a puffed pastry shell, a hollowed out bread bowl or over rice.
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