Shrimp Rondeau

• 3 lb. raw shrimp
• 1 lb. butter
• 3 Tbsp. garlic powder
• 1 c. white wine (dry)
• 1/2 Tbsp. white pepper
• 1/2 Tbsp. salt
• 2 large onions, chopped (not too fine)
• 2 c. snow peas (fresh)
• 1 Tbsp. cornstarch
• 1/4 c. cooking sherry
• Maleha (bamboo shoots)
• 1/2 c. peanut flour (substitute with peanut butter)
• 1/2 tsp. baking soda
• salt

1. Cut smoked shoots into 1-inch lengths.
2. Soak shoots in cold water for 20 to 30 minutes to soften.
3. Drain water; rinse shoots in cold water.
4. Cover with water; boil, uncovered, for 30 to 45 minutes, or until tender.
5. Add baking soda (substitute for indigenous seasoning).
6. Add peanut flour or peanut butter; let boil for 1 minute, then simmer for 10 minutes, turning to avoid sticking to the bottom.
7. Avoid mashing shoots.
8. Add salt to taste. Tasty with boiled, mashed green bananas.
9. Also good as a dip with ripe bananas.

shrimp, butter, garlic powder, white wine, white pepper, salt, onions, snow peas, cornstarch, cooking sherry, peanut flour, baking soda, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=585012 (may not work)