Shrimp And Wild Rice - cooking recipe

Ingredients
    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
    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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