Shrimp Scampi

• 1 tsp. dry sherry
• 4 tsp. Sauterne wine
• 3 Tbsp. chopped onion
• 1/2 tsp. minced garlic
• 3 Tbsp. margarine
• 2 Tbsp. flour
• 1/4 tsp. paprika
• 1 lb. shrimp (25 to 30)
• 1/8 tsp. white pepper
• 1/8 tsp. dry mustard
• 1/8 tsp. ground ginger
• 1 c. water
• 1 fish bouillon cube
• 1 Tbsp. half and half
• 1/4 tsp. lemon juice
• 2 Tbsp. butter
• 2 tsp. garlic
• 3 Tbsp. chopped shallots
• 1/4 c. Sauterne wine
• 1/4 tsp. lemon juice
• 1/4 tsp. Worcestershire sauce
• sprinkle of cayenne pepper
• rice

1. Saute onion and 1/2 teaspoon minced garlic with sherry and 4 teaspoons Sauterne wine until dry.
2. Add margarine; stir in flour and spices.
3. Cook and stir 15 minutes.
4. Slowly stir in water, use whisk; blend.
5. Add bouillon and cook to dissolve.
6. Add half and half and lemon juice.
7. Cook over low heat for 10 minutes; stir occasionally.
8. Cook peeled and deveined shrimp in a large skillet with 2 tablespoons butter, 2 teaspoons garlic and chopped shallots until shrimp turns pink.
9. Add 1/4 cup Sauterne wine, lemon juice and Worcestershire sauce; sprinkle with cayenne pepper.
10. Cook rice according to directions; serve the mixture over the rice.

sherry, sauterne wine, onion, garlic, margarine, flour, paprika, shrimp, white pepper, dry mustard, ground ginger, water, lemon juice, butter, garlic, shallots, sauterne wine, lemon juice, worcestershire sauce, cayenne pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=273490 (may not work)