Shrimp Rondeau - cooking recipe

Ingredients

3 lb. raw shrimp
1 lb. butter
3 Tbsp. garlic powder
1 c. white wine (dry)
1/2 Tbsp. white pepper
1/2 Tbsp. salt
2 large onions, chopped (not too fine)
2 c. snow peas (fresh)
1 Tbsp. cornstarch
1/4 c. cooking sherry
Maleha (bamboo shoots)
1/2 c. peanut flour (substitute with peanut butter)
1/2 tsp. baking soda
salt

Preparation

Cut smoked shoots into 1-inch lengths.
Soak shoots in cold water for 20 to 30 minutes to soften.
Drain water; rinse shoots in cold water.
Cover with water; boil, uncovered, for 30 to 45 minutes, or until tender.
Add baking soda (substitute for indigenous seasoning).
Add peanut flour or peanut butter; let boil for 1 minute, then simmer for 10 minutes, turning to avoid sticking to the bottom.
Avoid mashing shoots.
Add salt to taste. Tasty with boiled, mashed green bananas.
Also good as a dip with ripe bananas.