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Shrimp Versailles

Shrimp Versailles

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Kat

Kat

Very rich and creamy. A real family favorite

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 47.2 g
  • 94%
  • Cholesterol:
  • 360 mg
  • 120%
  • Sodium:
  • 814 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to BROIL. Lightly grease a 1 to 1 1/2 quart baking dish.
  2. In a large skillet over medium heat, melt 3 tablespoons of margarine and saute the green onions. Toss in shrimp and saute until pink, about 5 minutes.
  3. Remove shrimp with slotted spoon and set aside. Add cream cheese and milk to skillet, stirring constantly until cheese melts. Stir in Swiss cheese, wine, cooked shrimp, and red pepper. Cook until all cheese is melted and shrimp are heated through.
  4. Pour mixture into prepared baking dish. Combine bread crumbs and 2 tablespoons of melted margarine, sprinkle over shrimp mixture.
  5. Broil for 1 to 2 minutes or until golden brown.
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Reviews

SNOSKWRL
18

SNOSKWRL

9/25/2003

This is exellent and very easy to make. Strongly suggest increasing the green onions by 2 more Tbsp. and increase the cayanne pepper to 1/4 tsp. Gives a perfect amount of "zing." Using the amount of pepper called for is blah..........trust me on this one. Next time I think I will add some mushrooms and maybe some garlic. This would be good company dish served in puff pastry tart shells.

tunatwist
17

tunatwist

1/30/2008

just great, with a few revisions. i doubled the onions like others did, added a good amt. of garlic powder, and added 1/2 T of cayenne. i also cooked the shrimp (2 lbs of med. sized in 1 T butter and a little olive oil) w/the cream cheese and spices thinking the flavors would meld better than cooking the shrimp first w/only the onions (and fresh mushrooms which i also added), knowing that shrimp cooks fast and it still had to go under the broiler. i also added more white wine and milk--didn't measure--no need to, it's pretty obvious when to quit as the original recipe is just too thick. served it over linguini and would never put it over rice. really, it was *divine* and everyone loved it here inc. my 11-yr-old son. thanx so much for the recipe!

Ella B.
11

Ella B.

12/27/2010

I'm not normally a seafood lover, but I thought this was wonderful. Used pre-cooked, de-tailed shrimp, and made the following changes in accordance with reviewer's suggestions: 1. used 5T green onions (about 3 scallions total), 2. added two cloves of crushed garlic, 3. added only about 6 oz cream cheese, 4. increased white wine to 1/2 cup, added BEFORE cheese so it could reduce a little bit. It turned out wonderfully-- savory and rich, and not too seafoody. Thanks so much for this recipe!

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