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Shrimp and Asparagus A La King (Serves 4)

This lovely creamed mixture is a perfect brunch or lunch suggestion. To add elegance to the menu, serve over patty shells. For a more casual event, try the quick and easy toast cups.

2 tablespoons butter or margarine
1 cup sliced fresh mushrooms
1/4 cup flour
2 teaspoons chicken base or instant chicken bouillon
2 cups fat free milk
4 drops hot pepper sauce
8 ounces frozen cooked shrimp, thawed
2 cups fresh asparagus cuts, cooked and drained
4 patty shells or toast cups (see recipe below)

1. Sauté butter and mushrooms in 2-quart microwave-safe     measurer on Full Power for 2-3 minutes, stirring once or     sauté butter and mushrooms in saucepan until     mushrooms are tender.

2. Stir in flour and chicken base or bouillon. Microwave on     Full Power for 30 seconds or heat until bubbly on     stovetop.

3. Add milk and hot pepper sauce. Microwave on Full     Power 4-6 minutes, stirring two or three times until     thickened or cook and stir over medium heat until     thickened.

4. Stir in shrimp and asparagus. Microwave on Full Power     until hot or heat over medium heat until piping hot.

5. Serve over patty shells or toast cups.

Toast Cups: Trim crusts from 4 slices of fresh bread; spread with soft butter or margarine. Press buttered side down into muffin cups. Bake toast cups in preheated 375 degree oven 10-15 minutes or until lightly toasted.

 

Nutritional Information per serving
(without patty shell or toast cups):

204 calories, 19 grams protein, 7 grams fat, 16 carbohydrate, 2 grams fiber, 129 milligrams cholesterol, 717 milligrams sodium