A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Avery Island Deviled Shrimp
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- #35665
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Shrimp
1/4 cup butter
1 pound breaded shrimp
Deviled Shrimp Sauce
2 tablespoons butter
1 medium onion, finely chopped
1 clove garlic, minced
1 can (10.5 ounce size) beef consomme
1/2 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce (more to taste)
1 lemon, juiced
3 cups hot cooked long grain white rice
directions
For Shrimp: Melt butter in skillet over low heat; add shrimp and cook until browned. Remove from heat and keep warm.
For Deviled Shrimp Sauce: Melt butter in a saucepan over low heat; add onion and garlic. Saute 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.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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