Recipe By : Freeze With Ease copyright 1965
Serving Size : 12 Preparation Time :0:00
Categories : Fish & Seafood Freezer Meals
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tb Butter
1 1/4 lb Fresh mushrooms -- quartered
3 cl garlic -- crushed
1 tb Onion -- grated
6 c Canned tomatoes
1/4 ts Baking soda
1 1/2 ts Sugar
3/4 ts Paprika
Salt and pepper -- to taste
1 c Heavy cream
1/2 c Flour -- +1 tb
1 1/8 c Dry sherry
4 1/2 tb Worcestershire sauce
12 dr Angostura bitters -- up to 16 dr
6 c Shrimp -- peeled and cooked
3 tb Parsley -- chopped
3/4 c Bread crumbs
4 1/2 tb Butter
Toast points
Melt butter and add mushrooms and garlic. Cover and saute gently for
5 minutes. Then add onion. Cover and cook 5 minutes longer. Add
tomatoes, baking soda, sugar, paprika, salt, and pepper. Simmer
15 minutes. Mix together heavy cream and flour and blend to a smooth
paste. To this paste add dry sherry, Worcestershire sauce and
Angostura bitters. Pour the sherry-cream mixture into the
tomato-mushroom mixture, stirring to make smooth. Cook 3 minutes. Add
shrimp and parsley. Divide into suitable portions and freeze.
To Serve:
Defrost, pour into casseroles, sprinkle each four servings with 1/4 c
up bread crumbs. Dot each 4 servings with 1-1/2 tb butter.
Bake at 375°F for 25 to 35 minutes, depending on size of casserole.
Serve immediately on toast points.
