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Makes 4 Servings


    • 1 pound peeled cooked shrimp
    • 2 tablespoons Cabot Salted Butter
    • 1 cup grated Cabot Mild Cheddar
    • 1 cup grated Swiss cheese
    • 1/4 cup heavy cream
    • 1/4 cup dry white wine
    • 1 egg, lightly beaten
    • 1/2 teaspoon dry mustard powder
    • Dash Worcestershire sauce
    • Salt and ground black pepper to taste


1. Cut shrimp into bite-size pieces, if large.

2. In medium saucepan over medium heat, melt butter. Add cheddar and Swiss cheeses, cream, wine, egg, mustard powder, and Worcestershire. Whisk slowly until cheeses are melted and mixture is smooth and slightly thickened (do not let boil).

3. Stir in shrimp and stir until heated through. Serve over toast or rice.

Nutrition Analysis
Calories 448 , Total Fat 28g , Saturated Fat 17g , Sodium 679mg , Carbohydrates 2g , Dietary Fiber <1g , Protein 42g , Calcium 599mg 


Recipe courtesy of Cabot Creamery Cooperative

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