Shrimp Cabildo Elegante 8-10 servings
This was served at a party the other night, was delicious! Rosie
1/2 pound thin spaghetti
1/4 cup margarine
1 1/2 cups fresh mushrooms, sliced
1/4 cup green onions and tops, sliced
1 large garlic clove, minced
2 pounds shrimp. peeled and deveined
4 tablespoons flour
1 1/2 teaspoons salt
1/4 teaspoon paprika
1/4 teaspoon red pepper
2 cups milk
2 cups light cream
1 3/4 cups Baby Swiss cheese, grated
1/4 cup dry Sherry
2 tablespoons pimientos, diced
1/4 cup grated Parmesan cheese
Cook spaghetti according to package directions. Drain well. Arrange
in
13x9 baking dish. Heat margarine and add mushrooms, garlic, and green
onions. Cook until tender. Add shrimp and cook until shrimp turns
pink.
(I think you might wait to add shrimp to milk mixture as it seems they
cook
too long). Stir in flour, salt, red pepper, and paprika. Add milk
and
cream. Cook, stirring constantly (this is where I would add the
shrimp).
Sauce will thicken only slightly. Stir in Swiss cheese, sherry, and
pimiento. Spoon shrimp mixture over spaghetti. Sprinkle with
Parmesan
cheese. Bake at 350 until bubbly and cheese browns slightly. If
freezing,
add Parmesan cheese after defrosting.
I served this with a salad of greens with strawberries, walnuts,
avocado,
and bacon bits with a choice of dressing, but it is really good with a
raspberry vinaigrette. French bread and that does it. Bon appetit!
Oh,
and you might want to double the recipe if serving more than 8-10
people.