Shrimp Ramekins Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan over medium heat, melt 3 tablespoons of butter.
• Saute diced onions and mushrooms in melted butter.
• Remove from heat and whisk in flour.
• Pour in 1/2 cup of heavy cream and whisk well, return to heat.
• Add cheese and stir until creamy.
• Remove from heat and pour in remaining cream.
• Stir in sherry, paprika, crabmeat, and shrimp.
• Spoon mixture into 6 large individual ramekins.
• In a food processor or blender, blend together croutons and parsley.
• Top each filled ramekin with crouton mixture.
• Drizzle melted butter over the top.
• Bake in preheated oven for 20 minutes or until top is browned and bubbly.