Deviled Shrimp
Yield
4 servingsPrep
10 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
onions
chopped |
|
| 2 | tablespoons |
green bell peppers
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 | tablespoons | butter |
|
| 2 | tablespoons | all-purpose flour |
|
| ¼ | teaspoon | dry mustard |
|
| ½ | teaspoon | salt |
|
| 1 | cup | milk |
|
| ½ | teaspoon | worcestershire sauce |
|
| ¼ | cup |
pimentos
diced |
|
| 1 ½ | pounds |
shrimp, cooked
peeled and deveined |
|
| ¾ | cup |
black olives
chopped |
*
|
| ½ | cup |
bread crumbs
buttered |
|
Trans-fat Free
Directions
1) Preheat the oven to 400℉ (200℃).
2) In saucepan sauté onions, green peppers, and celery in butter until vegetables are soft but not browned.
Stir in flour, mustard, salt, and milk; cook over medium heat, stirrring constantly, until sauce thickens.
3) Add worcestershire sauce, pimento, shrimp, and olives to saucepan; simmer until heated thoroughly.
4) Spoon shrimp mixture into 4 ramekins; top with bread crumbs.
Bake for 15 minutes, or until browned and bubbly.
Remove from oven, and serve hot.
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