Divan, Still Divine

I’ve always liked to play with recipes, and recently I’ve tried to make some of the classics lighter and fresher without losing the qualities that make them great eating.

Ten years ago I tinkered with a chicken divan recipe, substituting shrimp for the poultry. That recipe called for whipping cream in the sauce and buttered bread crumbs for the topping. My recent update substitutes milk for the cream and a sprinkling of Parmesan cheese for the bread crumbs. To cut time, the ramekins are broiled instead of baked.

Add a green salad tossed in vinaigrette, rolls and, for dessert, nectarines marinated in white balsamic vinegar. The marinated nectarines are delicious as is, but if you decide you’ve been too virtuous with the meal, serve them over vanilla ice cream.

Menu

Shrimp Divan

Green Salad With Vinaigrette

French Rolls

Marinated Nectarines

SHRIMP DIVAN

1/2 pound broccoli crowns

1/4 cup (1/2 stick) butter

1 teaspoon minced garlic

1/4 cup flour

1 cup chicken broth

1 cup milk

2 tablespoons Dijon mustard

Salt

White pepper

1/2 pound extra-large cooked shrimp without tails

1/4 cup grated Parmesan cheese

Cut or break broccoli into small florets. Steam until just tender, 6 to 7 minutes.

Melt butter in large skillet over medium heat and saute garlic 1 minute. Stir in flour and cook, stirring, 1 to 2 minutes. Gradually add chicken broth and milk and cook, stirring, until thickened and smooth, about 2 minutes. Add mustard and stir until blended. Season to taste with salt and white pepper. Stir in shrimp and cook until just heated through, about 2 minutes.

Spray 4 individual-serving heat-proof ramekins with nonstick cooking spray. Divide broccoli evenly among ramekins. Spoon equal amount of sauce over broccoli in each ramekin. Sprinkle with cheese.

Broil in oven until cheese melts, 4 to 5 minutes.

4 servings. Each serving:

189 calories; 748 mg sodium; 124 mg cholesterol; 6 grams fat; 12 grams carbohydrates; 20 grams protein; 0.67 gram fiber.

COUNTDOWN

30 minutes before: Slice nectarines and toss gently with white balsamic vinegar and sugar. Set aside to marinate.

25 minutes before: Cut up broccoli and begin steaming.

20 minutes before: Melt butter in skillet and begin making sauce.

18 minutes before: Spray ramekins with cooking spray.

15 minutes before: Drain broccoli and place in ramekins.

12 minutes before: Add shrimp to sauce.

10 minutes before: Spoon sauce over broccoli and sprinkle with cheese.

8 minutes before: Wash and dry salad greens.

5 minutes before: Begin broiling divan.

2 minutes before: Toss salad.

When ready for dessert: Toss nectarines in marinade and spoon into dessert bowls.

INGREDIENTS

STAPLES

Butter

Parmesan cheese

Chicken broth

Flour

Garlic

Milk

Dijon mustard

Olive oil

White pepper

Salt

Sugar

White balsamic vinegar

White wine vinegar

SHOPPING LIST

1/2 pound broccoli crowns

4 French dinner rolls

2 large nectarines

1/2 pound extra-large cooked shrimp without tails

1 head lettuce of choice or 2 (6-ounce) bags salad greens

Cook’s Tip

To make marinated nectarines, thinly slice fruit into a bowl. Sprinkle with 2 tablespoons white balsamic vinegar and 1 teaspoon sugar and toss gently. Set aside at room temperature at least 10 minutes. The golden-hued vinegar adds a tart-sweet flavor without masking the color of the fruit. Toss again just before serving.

*

Glass bowls and tablecloth from the thrift shop at Orthopaedic Hospital, Los Angeles.