From: Barbara Lull Reply-To: Barbara Lull Newsgroups: rec.food.recipes Followup-To: poster Subject: %Garlic Shrimp Date: Tue, 10 Oct 1995 13:09:20 GMT Message-ID: <199510090319.UAA11855@ix4.ix.netcom.com> I haven't eaten at Red Lobster, but in one of the Vons-Pavilions (Food Store Chain in Southern California) cooking classes the Food Fashion Designer ...Bianca Centofani made: Joe's Campi 1 lb. Jumbo Shrimp 3/4 cup butter 1 small onion, peeled and chopped 1 Tbsp. Garlic, chopped or minced 1 Tbsp. Fresh Parsley, chopped 1 Tbsp. Fresh Basil, chopped 2 Tbsp. Fresh Lemon Juice 1/2 tsp. salt 1/2 tsp. white pepper 1/4 cup dry white wine Wash peel and de-vein shrimp. Melt butter in medium skillet over low heat. Add onions and garlic and saute until golden, about 8 minutes. Add shrimp and stir until pink. Add wine, lemon juice, parsley, basil, salt and pepper. Simmer on low heat uncovered for 15 minutes. Excellent over rice or fettucini. Serves 4. -- rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.