Shrimp Slaton

• 2 lbs. of shrimp, peeled and deveined
• 2 large potaotes, peeled and cubed
• 1/4 cup flour to coat potatoes
• 1 lb. mushrooms, sliced
• 1 sick margarine
• 1 cup white wine, separated
• salt
• white pepper
• granulated garlic
• granulated onion
• cooked white rice for 6 servings

1. Put flour and potatoes in a plastic bag; shake to coat.
2. Melt the margarine in a large saucepan. Add potatoes. Cook brabant style over medium heat (about 8 minutes).
3. Pour in 3/4 cup of wine. This will deglaze the pan of any potatoes that may have stuck to the bottom.
4. Add mushrooms; cover and cook until tender (about 5 minutes)
5. Add the seasonings to taste.
6. Add shrimp. Cook over medium/low heat until pink (about 10 minutes).
7. Taste for final flavorings. The additional wine may be added at this time.
8. Let cook for an additional 5 minutes.
9. Serve over hot rice, stew style.
10. Hot French bread and a salad goes well with this.

shrimp, potaotes, flour, mushrooms, margarine, white wine, salt, white pepper, garlic, onion, white rice

Taken from www.epicurious.com/recipes/member/views/shrimp-slaton-1200951 (may not work)