SHRIMP RAMEKINS

 1/4 pound butter

1 1/2 to 2 pounds raw shrimp (cleaned and deveined)

1 can or jar mushrooms (drain and reserve juice)

1/4 pound cream cheese

1 Cup sour cream

1/2-1 cup canned corn (drained)

1/4 tsp pepper 

2 tsp salt

1/2 tsp paprika

1 tsp Worcestershire 

Dash of cayenne 

2 tsp chopped parsley 

1/2 cup grated Parmesan 

Panko

Melt butter in skillet; add shrimp and sauté’ for 2 minutes.  Add mushrooms, cook slowly, turning frequently.  Beat cream cheese until light and add to shrimp.  Add sour cream gradually and bring to a boil.  Add remaining ingredients except for the Parmesan and panko. Fill 6-8 ramekins depending on their size. Mix the cheese and panko together and top the ramekins. *if more liquid is needed, add reserved mushroom juice. If too thin, add a little flour to thicken.

Double if having a large crowd.

Bake 10 mins at 400 or broil until brown.