Shrimp reymond recipe

Shrimp Reymond recipe

This article was published by: Matthew

⚠ 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. Shrimp reymond recipe, recipe Rating: 4.4
Number of votes:87

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)

Instructions:

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