Shrimp Versailles

Shrimp Versailles

Kat 10

"Very rich and creamy. A real family favorite"
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1 h servings 628 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 628 kcal
  • 31%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 47.2 g
  • 94%
  • Cholesterol:
  • 360 mg
  • 120%
  • Sodium:
  • 814 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to BROIL. Lightly grease a 1 to 1 1/2 quart baking dish.
  2. In a large skillet over medium heat, melt 3 tablespoons of margarine and saute the green onions. Toss in shrimp and saute until pink, about 5 minutes.
  3. Remove shrimp with slotted spoon and set aside. Add cream cheese and milk to skillet, stirring constantly until cheese melts. Stir in Swiss cheese, wine, cooked shrimp, and red pepper. Cook until all cheese is melted and shrimp are heated through.
  4. Pour mixture into prepared baking dish. Combine bread crumbs and 2 tablespoons of melted margarine, sprinkle over shrimp mixture.
  5. Broil for 1 to 2 minutes or until golden brown.


  1. 33 Ratings

Most helpful positive review

This is exellent and very easy to make. Strongly suggest increasing the green onions by 2 more Tbsp. and increase the cayanne pepper to 1/4 tsp. Gives a perfect amount of "zing." Using the amoun...

Most helpful critical review

This was just ok. I made the recipe pretty much exactly as written - I did add quite a bit of chicken stock and milk to thin the sauce a bit but it didn't seem to help. It was SOOOO THICK - wa...

This is exellent and very easy to make. Strongly suggest increasing the green onions by 2 more Tbsp. and increase the cayanne pepper to 1/4 tsp. Gives a perfect amount of "zing." Using the amoun...

just great, with a few revisions. i doubled the onions like others did, added a good amt. of garlic powder, and added 1/2 T of cayenne. i also cooked the shrimp (2 lbs of med. sized in 1 T but...

I'm not normally a seafood lover, but I thought this was wonderful. Used pre-cooked, de-tailed shrimp, and made the following changes in accordance with reviewer's suggestions: 1. used 5T gre...

This was sooo good but incredibly rich. It was exactly the flavors I wanted. My changes were only that I used butter instead of margarine, added garlic and used shrimp and scallops. When I saute...

Kind of like a creamy shrimp scampi. I added mushrooms and stirred in some linguine noodles before broiling. I didn't use the bread crumbs, but Parmesan instead. I will make again, with maybe...

This was good but it is indeed very very rich. The only thing I did differently was to use Neufchâtel cream cheese and half Swiss, half Provolone. I think this would work with grilled tuna steak...

Great Recipe. Sorry I don't usually measure but here were my alterations to the recipe. 1/2 yellow onion. 1 bunch green onions, italian blend cheese, and Sauvignon Blanc wine over angel hair pa...

Very good. Next time I might use dry sherry instead of white wine to give it more taste. Added minced garlic, it's a must and used Panko bread crumbs.

This was a really nice meal. I used precooked shrimp, doubled the green onion and added about 1/2 tsp. of minced garlic. I used reduced fat cream cheese which was fine but I could kinda tell so ...