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Servings: 4
Shrimp:
¼ cup butter
1 pound breaded shrimp
Melt butter in skillet over low heat; add shrimp and cook until browned. Remove from heat and keep warm.
Deviled Shrimp Sauce:
2 tablespoons butter
1 medium onion, finely chopped
1 clove garlic, minced
1 10 ½ ounce can beef consommé
½ cup water
2 tablespoons Worcestershire Sauce
1 ½ teaspoons prepared mustard
½ teaspoon salt
¼ to ½ teaspoon Tabasco Sauce
juice of 1 small lemon
3 cups hot cooked long grained white rice
Melt butter in a saucepan over low heat; add onion and garlic. Sauté until tender over medium heat. Add remaining ingredients, except lemon juice and rice. Heat to boiling, reduce to a simmer and simmer for 15 minutes or until liquid is reduced to about 1 cup. Add lemon juice. Place rice on a serving platter. Put the shrimp on top and top with the sauce.
Shrimp:
¼ cup butter
1 pound breaded shrimp
Melt butter in skillet over low heat; add shrimp and cook until browned. Remove from heat and keep warm.
Deviled Shrimp Sauce:
2 tablespoons butter
1 medium onion, finely chopped
1 clove garlic, minced
1 10 ½ ounce can beef consommé
½ cup water
2 tablespoons Worcestershire Sauce
1 ½ teaspoons prepared mustard
½ teaspoon salt
¼ to ½ teaspoon Tabasco Sauce
juice of 1 small lemon
3 cups hot cooked long grained white rice
Melt butter in a saucepan over low heat; add onion and garlic. Sauté until tender over medium heat. Add remaining ingredients, except lemon juice and rice. Heat to boiling, reduce to a simmer and simmer for 15 minutes or until liquid is reduced to about 1 cup. Add lemon juice. Place rice on a serving platter. Put the shrimp on top and top with the sauce.
