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  Shrimp Tetrazzini
   SeaFoods
   Pig Out (page 123)
   3/16/2008
Ingredients:
1/2 cup butter
1 cup thinly sliced green onions, including some tops
5 T flour
2 1/2 cups chicken broth
1/2 cup clam juice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup fresh parmesan cheese, grated
2 whole garlic cloves
1/2 pound mushrooms, sliced
salted water
8 ounces noodles (spaghette or vermicelli)
4 cups shrimp, shelled, cooked & deveined
salt
Instructions:
1. Melt 1/4 cup butter in 2 quart saucepan. Add onion & cook stirring until soft.
2. Mix in flour & gradually blend in chicken broth, clam juice, wine & cream. Cook, stirring, for about 3 minutes after sauce begins to simmer.
3. Stir in 1/4 cup of the cheese. Set sauce aside.
4. Melt remaining butter in saucepan & add garlic & mushrooms & cook quickly until lightly browned. Discard garlic.
5. In 4 or 6 quart pot, boil a quantity of salted water & add noodles.
Cook until tender but not soft. Drain.
6.Combine sauce, mushrooms, noodles & shrimp & season with salt to taste. Save some shrimp for garnish. Pour into a 9 by 13 inch casserole or 6 to 8 individual casseroles. Top with reserved shrimp & sprinkle with remaining cheese.
7. Bake uncovered at 375 until bubbling. Broil top until lightly browned.

Serves 6-8
Takes about 8 minutes for individual casseroles & 15 minutes for 9 by 13 inch casserole.
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