*  Exported from  MasterCook  *

                            Shrimp A La Norman

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      tablespoons   butter
   1 1/4  pounds        fresh mushrooms -- quartered
   3      cloves        garlic -- crushed
   1      tablespoon    onion -- grated
   6      cups          canned tomatoes
     1/4  teaspoon      baking soda
   1 1/2  teaspoons     sugar
     3/4  teaspoon      paprika
                        salt and pepper -- to taste
   1      cup           heavy cream
     1/2  cup           + 1 Tablespoon flour
   1 1/8  cups          dry sherry
   4 1/2  tablespoons   Worcestershire sauce
  12      drops         Angostura bitters -- up to 16 drops
   6      cups          shrimp -- peeled and cooked
   3      tablespoons   parsley -- chopped
     3/4  cup           bread crumbs
   4 1/2  tablespoons   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, su
gar, 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, Worcestershir
e sauce and Angostura bitters. Pour the sherry-cream mixture into the tomato-mu
shroom mixture, stirring to make smooth. Cook 3 minutes. Add shrimp and parsley
. Divide into suitable portions and f
reeze. 

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 tablespoons butter.

Bake at 375 for 25 to 35 minutes, depending on size of casserole. Serve immedia
tely on toast points.

                   - - - - - - - - - - - - - - - - - -