| Shrimp Tetrazzini
1/2 cup of butter
1 cup of thinly sliced green onions, including some tops
5 tablespoons of flour
2 1/2 cups of chicken broth, canned or fresh
1/2 cup of clam juice
1/2 cup of dry white wine
1/2 cup of whipping cream
1/2 cup of fresh Parmesan cheese, grated
2 whole cloves garlic
1/2 pound of mushrooms, sliced
salted water
8 ounces of noodles, spaghetti or vermicelli
4 cups of shrimp, shelled, cooked and deveined
salt
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Melt 1/4 cup of butter in 2 quart saucepan, add onion and cook, stirring until soft. Mix in flour and gradually blend in chicken broth, clam juice, wine and cream. Cook stirring for about 3 minutes after sauce begins to simmer. Stir in 1/4 cup of the cheese. Set sauce aside. Melt the remaining butter in saucepan, add garlic, mushrooms and cook quickly until lightly browned. Discard garlic. In 4 or 6 quart pot boil a quantity of salted water, add noodles. Cook until they are tender to bite, but not soft. Drain. Combine the sauce, mushrooms, noodles and shrimp, save a few shrimp for garnish, and season with salt to taste. Pour into a 9 x 13 inch casserole or 6 - 8 individual casseroles. Top with reserved shrimp and sprinkle with remaining cheese. Bake uncovered at 375ºF. until bubbling. Broil top until lightly browned. 6 - 8 servings
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