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Poached Fish With White Buiter Sauce Fish/SeafoodFerguson Jr., J. Carl
Seafood Easy Fish/SeafoodWoods, Mrs. John S.
Tuna Loaf Fish/SeafoodPeterson, Mrs. A. L.
Scampi - No.1 Fish/SeafoodAnonymous
Scampi - No.2 Fish/SeafoodAnonymous
Scampi - No.3 Fish/SeafoodAnonymous
Scampi - No.4 Fish/SeafoodAnonymous
Perfect Scalloped Oysters Fish/SeafoodShannon, Millie
Crab And Rice In Sea Shells Fish/SeafoodMonroe, Vivian
Rubio's Shrimp Quesadillas Fish/SeafoodJancsi, Carol
Lomi Lomi Salmon Fish/SeafoodJancsi, Carol
Honey Grilled Shrimp Fish/SeafoodFerguson, Dave
Butterfly Pasta With Smoked Salmon And Asparagus Fish/SeafoodJancsi, Carol
Shrimp Scampi Fish/SeafoodFerguson, Dave
Kitchen Hints Kitchen TipsFerguson, Dave
12 Tasty Substitutions When Cutting Carbs Kitchen TipsFerguson, Dave
How To Boil Eggs Perfectly Every Time Kitchen TipsFerguson, Dave
Homemade Baking Mix (diy Bisquick) Kitchen TipsFerguson, Dave
More Kitchen Tips Kitchen TipsFerguson, Dave
Pan Bagné - Bathed Bread LunchFerguson, Dave
Full Page 4 x 6 5 x 7

2 lbs. uncooked shrimp (large)
4 large green peppers
2 t. salt
1/2 t. pepper
1/2 lb. fresh mushrooms
1/3 c. butter or oil
1 t. oregano
2 T. Sauternes wine

Wash, shell and de-vein shrimp, dry. Wash mushrooms in salted water, dry and slice. Slice green pepper into strips 3 inches long and 1 1/2 inch wide.
Melt butter or heat oil until hut, add green peppers, saute about 3 minutes, add shrimp and sliced mushrooms and saute about 5 minutes. Season with salt, pepper and oregano. Add Sauterne wine.
Sauté about 3 minutes or until shrimp are cooked. Serve at once.

Will serve 8
Keywords: seafood   Category: Fish/Seafood    Cookbooks: Carl and Hugh
Recipe by  Anonymous     Added: February 11, 2007 by deebeeeff     Last Updated: October 24, 2014
Last Recipe Updated is:
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