Shrimp And Wild Rice - cooking recipe
Ingredients
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1/2 c. onion, chopped
1/4 c. green pepper, chopped
1/2 c. thin sliced mushrooms
2 c. cooked wild rice
1 lb. cooked shrimp
1/4 c. butter
1 Tbsp. Worcestershire sauce
Tabasco (a few drops)
2 c. thin cream sauce
2 c. chicken broth
2 Tbsp. plain flour
2 Tbsp. melted butter
2 Tbsp. olive oil
2 lb. large shrimp (21 to 25 per lb.), peeled and deveined (if desired)
3 Tbsp. unsalted butter
4 medium garlic cloves, minced or pressed through garlic press
2 Tbsp. juice from 1 lemon
1 Tbsp. dry vermouth
minced fresh parsley leaves
pinch of cayenne
salt and ground black pepper
Preparation
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Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.
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