"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Shrimp Vermilion Bay Recipe

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This recipe for Shrimp Vermilion Bay, by , is from Schulz Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ivy Payne
Added: Thursday, February 10, 2011


3 lb. shrimp, peeled & deveined
2 cups med. mushrooms, sliced
1 cup dry white wine
1 tsp. garlic salt
1 tsp. onion powder
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. curry powder
1/2 tsp. thyme
1/4 tsp. red pepper
1/4 tsp. black pepper
1 bay leaf
1 tsp. salt
1 cup sour cream
juice of 1 lemon
1 cup green onion, chopped
1/4 cup parsley, chopped
1 stick margarine

In a saucepan, melt margarine at 300. Add seasonings and vegetables except parsley. Saute at 300 until vegetables are soft. Add wine slowly. Bring to simmer for 5 minutes. Add lemon juice. Add shrimp and saute until bright pink. Reduce heat to 200 and blend in sour cream. Simmer until thickened. Remove from heat. Sprinkle with parsley leaves. Serve over rice or top with croutons.

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