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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
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.
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*ISLAND BAY SHRIMP*
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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