Shelly's Recipe

*ISLAND BAY SHRIMP*

Category: Fish and Seafood

1/2 cup butter, divided
12 medium raw shrimp, peeled and deveined
6 oz sliced fresh mushrooms
1/2 green pepper, julienned
1 large garlic clove, finely chopped
1/4 cup dry vermouth
1 cup white sauce (see below)
Salt and pepper, to taste
Garnish: lemon peel

Put approximately 1/4 cup butter into a skillet. Allow to melt and get how. Add shrimp; saute until outer surface of shrimp turns white. Remove shrimp and set aside.

Add remaining butter; allow to melt and get hot. Saute mushrooms and green pepper; saute until crisp-tender. Return shrimp to skillet. Allow ingredient to heat thoroughly, approximately 2 minutes. Do not overcook. Add garlic to taste. Add vermouth and allow alcohol to boil off, about 20-30 seconds. Add white sauce. Season with salt and pepper. Allow mixture to thicken slightly. Serve in small individual casserole dishes, garnish with peel.

White sauce:
2 tbsp butter and flour
1/2 tsp salt and pepper
1 cup half-and-half

Melt butter in a saucepan. Add flour, salt and pepper, stirring until flour bubbles. Gradually add half-and-half, stirring until sauce begins to thicken.