Shrimp And Wild Rice

• 1/2 c. onion, chopped
• 1/4 c. green pepper, chopped
• 1/2 c. thin sliced mushrooms
• 2 c. cooked wild rice
• 1 lb. cooked shrimp
• 1/4 c. butter
• 1 Tbsp. Worcestershire sauce
• Tabasco (a few drops)
• 2 c. thin cream sauce
• 2 c. chicken broth
• 2 Tbsp. plain flour
• 2 Tbsp. melted butter
• 2 Tbsp. olive oil
• 2 lb. large shrimp (21 to 25 per lb.), peeled and deveined (if desired)
• 3 Tbsp. unsalted butter
• 4 medium garlic cloves, minced or pressed through garlic press
• 2 Tbsp. juice from 1 lemon
• 1 Tbsp. dry vermouth
• minced fresh parsley leaves
• pinch of cayenne
• salt and ground black pepper

1. Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.

onion, green pepper, thin, rice, shrimp, butter, worcestershire sauce, thin cream sauce, chicken broth, flour, butter, olive oil, shrimp, unsalted butter, garlic, lemon, parsley, cayenne, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83551 (may not work)