12 lg. shrimp
5 or 6 tbsp. butter
2 cloves garlic, minced
3 tbsp. flour
2 c. Half and Half (OR heavy cream)
1/4 c. dry white wine
2 tbsp. Dijon mustard
Salt & pepper, to taste
1 pkg. (10 oz.) frozen broccoli spears, thawed
1/4 c. fresh bread crumbs

Clean and devein shrimp. Melt 4 tablespoons of the butter in a large skillet. Saute the garlic for 2-3 minutes. Add shrimp and saute just until pink. Remove shrimp and set aside. Whisk in flour and cook for 1-2 minutes. Gradually whisk in cream, then wine. Add mustard, season with salt and white pepper. Set sauce aside. Place 1/4 of broccoli in each of 4 buttered Ramekins. Add 3 shrimp then spoon 1/2 cup of sauce over each serving. Combine bread crumbs with 2-3 teaspoons melted butter and sprinkle 1 tablespoon over each of the Ramekins. Bake for 350 degrees for 20 minutes or until heated through and bubbly. Makes 4 servings. (Can be placed in casserole instead. If you double the recipe, triple the sauce.)