Shrimp Ramekins

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 1
  • About This Recipe

    “”cooking for 1 or 2″ – Katherine Greenberg and Barbara Kyte. Great for one, or make as many as needed, great tasting shrimp!!”

    Ingredients

  • 1tablespoonbutter
  • 1tablespoonflour
  • 1/3 cuphot milk
  • 2teaspoonschopped chives
  • 1cupcooked deveined shrimp
  • 1tablespoondry sherry
  • salt
  • cayenne
  • 1teaspoon wheat germ or 1teaspoonbreadcrumbs
  • 1tablespoonshredded parmesan cheese
  • Directions

  • In a small saucepan over medium heat melt the butter and then whisk in the flour.
  • Quickly whisk in the milk and cook, whisking until thickened.
  • Add chives, shrimp,sherry, salt and cayenne.
  • Spoon into buttered ramekins or baking shells.
  • Sprinkle top with wheat germ and cheese.
  • Bake at 350 degrees for 15 minutes.
  • Can be done ahead and refrigerated till ready to pop in the oven.
  • Reviews

  • “Great tasting & easy to make. I did add some minced garlic. Loved the fact that I could make it ahead. We enjoyed it with salad. This is a do again recipe!”

  • “I also made this for New Year’s Eve & this is a “keeper” recipe. Very quick & easy, using everyday ingredients. I used part butter & part Benecol; also used skim milk. I had 2 lbs. of shrimp & I quadrupled the recipe, putting it in 1 large casserole dish. Very good!”

  • “I made this recipe for our New Year’s Eve dinner.Both my husband and I loved it!I would describe it as almost a shrimp bisque.I served it as a side dish with crab legs, a potato dish and steamed broccoli.The only change I made was using uncooked shrimp instead of the cooked shrimp to prevent the shrimp from being tough.It was an easy recipe and I loved the fact that you could make it ahead of time.I did set it on the counter 15 minutes before placing in the oven.I will definitely make it again, thanks for posting it!”

  • “Definately a keeper!!! Served it to company last night. There were 4 of us, but I used 3 cups of shrimp, but made sauce for 4. In addition, I added 3 cloves of garlic. Since my wife is not a “spicy” person I omitted the Cayenne. I’ll probably put a little in the next time. Also, I put the shrimp in raw and left it in the oven long enough for the shrimp to cook through.This seemed to make the shrimp less soggy. Iused Panko bread crumbs. I made this again for about the 4th time. This time I had lots left over. We served the left overs on Angel Hair pasta. It was just as good as the original…..maybe even better.”

  • “This was an excellent recipe.Since I have to watch my cholesterol and saturated fat, I used non-fat milk and margerine.I doubled the sauce recipe, used half with the shrimp in the ramekins, added additional milk to the rest and mixed it with cooked linguine.It really turned out well.Will make it again.”

  • “Wow this was SOooooo good–and so simple! My 10-yr-old daughter made it for us for dinner.I had to help her on a couple spots, but for the most part she handled it great on her own. It was really yummy–and something you could use for all kinds of seafood or even chicken. She added 4 cloves of garlic, sauteed with the butter at the beginning. We didn’t have sherry, so we substituted chardonnay.Super yummy dish! Thank you!”

  • “This was fantastic! I made it yesterday (Mother’s Day). I didn’t use the sherry, used chicken stock as suggested. I also added the garlic. I only used 2 tablespoons of flour and it worked just fine for about 1 1/3 c. milk with about 1/4 c. stock. I put it in a casserole and there was plenty of sauce with 2 bags of shrimp. I used shredded colby & monterey jack cheese on the top. I threw grated parmessan in the sauce and sprinkled on top. I quadrupled the recipe and I used those bags of frozen cooked shrimp which I thawed first. My hubby liked it cause I got more than a head shake from him LOL. I will make this again and again. I served it over angel hair pasta and added garlic toast. MMMM”

  • “This recipe hit the spot! I never have dry sherry, so I left that out and I added some fresh garlic and used panko. Really easy, really tasty.”

  • “I doubled this recipe, putting mixture in 1 c ramekins and using 1/8 tsp. cayenne.We really liked this and will make again to serve with garlic basiled EVOO’d angel hair pasta.Thanks for the tasty recipe!”

  • “Excellent.Easy to make, tastes good.”

  • “Wow, delicious and easy. I put it in a corning dish but otherwise it was as listed. Will definitely keep this handy. Thanks”

  • “Loved it!!I quadrupled the recipe and added 1 1/2 tsp garlic, I didn’t have sherry so added some chicken stock. I dumped this into a 2 quart casserole dish.We served on spaghetti noodles.Next time I will double the roux for this so we have more “sauce”.”

  • “This was a nice dish but I increaded amounts to serve 4-5 and made it in a pyrex baking dish.I would add less flour next time as it was a bit thick and more cayenne and salt.I liked the taste of the sherry.Served alongside linguine.”

  • “We really loved this recipe. It was quick and easy to make and it just tasted great! I think I would even use the sauce to bake other white fish in. My Husband says it’s a definite keeper. I doubled the recipe and put about 1/2 tsp of salt and 3/4 tsp Cayenne (we like things hot). It went into medium size corning ware dish. I did not have bread crumbs or wheat germ so this was omitted but I did add about 1/4 cup shredded cheddar (medium) to the top. We had this over steamed veggies but rice or noodles would be great too. Thanks for the excellent meal”

  • “Very Yummy.I doubled the recipe, but it made enough for 4 servings.It is very rich, and I served it with angel hair with garlic and olive oil and a salad.I used skim milk and it thickened nicely.”

  • “Made this to go with our NewYears Eve supper. My hubby said a 10”

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