The Outdoor Kitchen Show     |     home

Shrimp St. Jon
2 lbs peeled, cleaned shrimp
1 cup white wine
1/4 cup chopped fresh parsley
 cajun seasoning to taste
2 tbs butter or margarine
2 cups sliced mushrooms
1 green onion, chopped
3 tbs butter or margarine
3 tbs flour
1/2 cup half-and-half
1 cup shredded swiss cheese (try a smoky swiss for more flavor)
1 cup seasoned bread crumbs
2 tbs melted butter or margarine

Place shrimp, wine, parsley and cajun seasoning in a large skillet or saucepan.  Heat to boiling, then reduce heat and let simmer for about 5 minutes. Remove shrimp from the liquid with a slotted spoon. Boil liquid until reduced down to 1 cup. Strain and reserve liquid.

Heat 2 tbs butter in pan until melted. Saute mushroom and green onion just until soft. Remove from pan.

Add 3 tbs butter on low heat. Stir in flour to make a white roux. Stirring constantly, cook over low heat until mixture is smooth and bubbly. Add reserved liquid, stir until smooth. Add shrimp, mushrooms, green onion, half-and-half and 1/2 cup of the cheese. Stir over low heat until cheese is melted and incorporated.

Toss bread crumbs in melted butter. Put shrimp mixture in a greased baking pan (or individual ramekins) and top with bread crumbs. Broil on low until bread crumbs are toasty (about 1-2 minutes).

Serve immediately. (We liked it over rotini pasta with a nice Italian bread)