Best Shrimp Ramekins Recipes

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SHRIMP RAMEKINS



Shrimp Ramekins image

"cooking for 1 or 2" - Katherine Greenberg and Barbara Kyte. Great for one, or make as many as needed, great tasting shrimp!!

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon flour
1/3 cup hot milk
2 teaspoons chopped chives
1 cup cooked deveined shrimp
1 tablespoon dry sherry
salt
cayenne
1 teaspoon wheat germ or 1 teaspoon breadcrumbs
1 tablespoon shredded parmesan cheese

Steps:

  • 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.

SHRIMP FLORENTINE RAMEKINS



Shrimp Florentine Ramekins image

Make and share this Shrimp Florentine Ramekins recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs medium shrimp
2 (10 ounce) packages frozen chopped spinach, thawed
1/2 cup butter
1/3 cup all-purpose flour
2 1/2 cups half-and-half
salt, to taste
pepper, to taste
2 scallions, minced (white part only)
1/2 cup dry sherry
1/2 lemon, juice of
1/2 cup freshly grated parmesan cheese

Steps:

  • Put the shrimp in a large pan with enough water to cover; bring to a boil.
  • Remove from heat and let stand for 1 minute.
  • Drain into a collander, peel, and devein; set aside.
  • Cook the spinach by following the package directions; drain in a collander, squeeze almost dry and set aside.
  • In a medium saucepan, melt 6 tablespoons butter over moderate heat.
  • Add in the flour; whisk constantly for about 2 minutes or until very smooth.
  • Gradually add in the half-and-half, whisking for 5 minutes or until the sauce thickens.
  • Season to taste with salt and pepper, whisk and remove from heat.
  • Butter six to eight 4-oz. ramekins; set aside.
  • In a skillet, melt the remaining 2 tablespoons butter over medium heat.
  • Add in the scallions; stir/saute 1 minute.
  • Add in the sherry, cook until almost evaporated; stir onion mixture into cream sauce.
  • Add 1/2 cup cream sauce to the spinach mixture (adding more sauce, if necessary, for a creamy but not soupy mixture).
  • Divide half the spinach among the prepared ramekins; layer equal amounts of shrimp over the spinach; sprinkle each with some of the lemon juice; cover each with equal amounts of the remaining spinach mixture.
  • Sprinkle cheese over the top of each and bake on a heavy baking sheet in a 350° oven for about 10 minutes or until golden.

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