Deviled Shrimp
Yield
4 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free
Ingredients
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
onions
chopped |
|
| 3E+1 | ml |
green bell peppers
chopped |
|
| 118 | ml |
celery
chopped |
|
| 3E+1 | ml |
butter
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1.3 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 2.5 | ml |
worcestershire sauce
|
|
| 59 | ml |
pimentos
diced |
|
| 680.4 | g |
shrimp, cooked
peeled and deveined |
|
| 177 | ml |
black olives
chopped |
*
|
| 118 | ml |
bread crumbs
buttered |
|
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.
