"Hunger is the best sauce in the world."--Cervantes

Sautéed Shrimp Recipe

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This recipe for Sautéed Shrimp, by , is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, February 25, 2009


3 green onions, finely chopped
2 garlic cloves, minced
1 stick butter
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 tsp. basil leaves
1 tsp. hot sauce
1 c. water
2 lb. shrimp, peeled and deveined

For Roux: (see recipe in index)
1/2 stick butter, 4 T. Flour

Make a roux with one-half stick butter and four tablespoons flour, set aside. In large frying pan, saute onions and garlic in butter. Add all seasonings, hot sauce and water. Bring to a boil and add roux and shrimp. Stir until sauce is thick and shrimp are pink.




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