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Shrimp Reymond




Source of Recipe


Lynne's Country Kitchen


List of Ingredients




1 pound medium to large shrimp
1/4 stick butter
1/2 cup chopped onions
1/4 pound fresh mushrooms, sliced
1/2 teaspoon salt
1/4 cup white wine
1 tablespoon cornstarch
1 teaspoon Worcestershire sauce
Cayenne pepper, to taste, optional

Recipe



Peel raw shrimp and remove vein.

Melt butter in a skillet. Sauté 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