Shrimp Versailles
	
	2 tablespoons  green onions -- sliced
	3 tablespoons  margarine
	1 1/2 pounds   medium shrimp -- shelled/deveined
	1 package      cream cheese -- 8 oz, cubed
	3 tablespoons  milk
	1/2 cup        swiss cheese -- shredded
	2 tablespoons  dry white wine
	dash           red pepper
	1/4 cup        dry bread crumbs -- fine
	2 tablespoons  margarine -- melted (I prefer butter)
	
	
	
	Saute onions in margarine in large skillet until tender. Add shrimp.
	Cook over medium heat, stirring occasionally, until pink. Remove
	shrimp with slotted spoon and set aside.
	
	Add cream cheese and milk to skillet, stirring constantly until
	cheese melts. Stir in swiss cheese and wine. Add shrimp and pepper.
	
	Cook just until heated. Pour into lightly greased casserole. Combine
	bread crumbs and margarine. Sprinkle over casserole. 
	
	Broil 1-2 minutes, until golden. 
	
	Serve over hot cooked rice or pasta.

	
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