Shrimp Scampi - cooking recipe

Ingredients

1 tsp. dry sherry
4 tsp. Sauterne wine
3 Tbsp. chopped onion
1/2 tsp. minced garlic
3 Tbsp. margarine
2 Tbsp. flour
1/4 tsp. paprika
1 lb. shrimp (25 to 30)
1/8 tsp. white pepper
1/8 tsp. dry mustard
1/8 tsp. ground ginger
1 c. water
1 fish bouillon cube
1 Tbsp. half and half
1/4 tsp. lemon juice
2 Tbsp. butter
2 tsp. garlic
3 Tbsp. chopped shallots
1/4 c. Sauterne wine
1/4 tsp. lemon juice
1/4 tsp. Worcestershire sauce
sprinkle of cayenne pepper
rice

Preparation

Saute onion and 1/2 teaspoon minced garlic with sherry and 4 teaspoons Sauterne wine until dry.
Add margarine; stir in flour and spices.
Cook and stir 15 minutes.
Slowly stir in water, use whisk; blend.
Add bouillon and cook to dissolve.
Add half and half and lemon juice.
Cook over low heat for 10 minutes; stir occasionally.
Cook peeled and deveined shrimp in a large skillet with 2 tablespoons butter, 2 teaspoons garlic and chopped shallots until shrimp turns pink.
Add 1/4 cup Sauterne wine, lemon juice and Worcestershire sauce; sprinkle with cayenne pepper.
Cook rice according to directions; serve the mixture over the rice.