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  • Shrimp reymond

Shrimp reymond

Posted on Mar 11th, 2018
by Matthew
Categories:
  • Recipes

Shrimp Reymond recipe


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Shrimp reymond. Read more below.
Shrimp reymond, recipe Rating: 4.8
Number of votes:80
Ingredients
1 pound medium to large shrimp, beheaded
1/4 stick butter
1/2 cup chopped onions
1/4 pound fresh, sliced mushrooms
1/2 teaspoon salt
1/4 cup white wine
1 Tablespoon cornstarch
1 teaspoon Worcestershire sauce
Cayenne pepper (optional)

Peel raw shrimp and devein. Melt butter in skillet. Saute chopped onion and sliced mushrooms over medium heat until soft. Add shrimp and cook, stirring occasionally, until shrimp turns pink, being careful not to overcook.

Dissolve cornstarch in wine and add to skillet, along with salt, Worcestershire Sauce and cayenne, if desired. Stir over low heat until sauce thickens. Serve over thin noodles or rice. Garnish with parsley.

Serves: 4 to 6

Related posts:

Donna’s zucchini casserole recipe Lobster cooked in butter recipe Spring hill ranch chicken and sausage pasta recipe Shrimp and corn chowder with sun dried tomatoes recipe


Reference: Shrimp reymond

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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