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Gambretto En Pepe Formaggio

1 1/2 lb. boiled shrimp
3 tbsp. all-purpose flour
3/4 c. lowfat milk
Garlic to taste
1/8 tsp. sea salt or to taste
1/8 tsp. red pepper or to taste
1 lb. raw shrimp
1 tbsp. butter or margarine
1 tbsp. parsley
4 tsp. Cheez Whiz with jalapeno peppers


In a large, deep pot (Dutch oven), place butter, flour, parsley, garlic and a little water to make a roux. Don't let the flour brown too much; just a light tan color. In another pan, cook raw shrimp with sea salt and pepper and a sprinkle of garlic powder and pinch of parsley. When cooked, mix with the already cooked shrimp, then add sauce to these and stir to mix well. Add milk and Cheez Whiz and cook over a low flame slowly until cheese is melted. Take off heat and do any of the following: Stuff into jumbo pasta shells; spoon over cavatelli; stuff large ravioli, also known as genovese ravioli or cappelletti.


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