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Shrimp scampi

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Ingredients/Components

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

How to make shrimp scampi:

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.

Recipe categories: Main dish, Shellfish, Shrimp.

Rating:

Average rating: 3, total votes: 6

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