Monday, February 14, 2011

Shrimp Tetrazzini

Dinner Tonight: Shrimp Tetrazzini, salad

Valentine's Day calls for a special meal. shrimp tetrazzini is one of Clark's favorites. The recipe comes from my mother, who made it on special occasions, shrimp tending to be expensive. The original recipe called for cooking the shrimp with the onions and mushrooms. This tends to make the shrimp dry and tough.  Adding it just before baking cooks it to perfection. 

Shrimp Tetrazzini

1 onion, diced
8 oz. mushrooms, sliced
1 T. butter
1/4c. milk
1/3 cup sherry
1 t. salt
1/2 t.pepper
1 pound shelled, deveined shrimp, uncooked.
8 oz thin spaghetti, cooked
1/4 - 1/2 c grated Parmesan cheese

1) Melt butter in skillet; sayte onion and mushrooms until tender.
2) Whisk flour and milk together until blended. Add salt and pepper.
3) Add sherry, milk to skllet and bring to a boil, stirring often. Cook until thikend.
4) Toss with uncooked shrimp and cooked spaghetti. Turn into a 1 1/2 quart casserole.
5) Top with cheese. Bake in 350 oven for 30 minutes.

Note: I  use skim milk. Today, to  make it a little richer, I stirred in 1bout 1/2 cup of whipping cream which I had on hand. This is strictly optional, since I have made it many times without this addition. It did add a rich smooth flavor/texture.

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